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more food for thought

An Editorial Cookbook

From Copyediting-L

www.Copyediting-L.info

More Food for Thought: An Editorial Cookbook has no copyright as a book.However, the authors retain the copyrights, as of 2008, to their individualrecipes. No recipe may be used or reproduced in any manner whatsoeverwithout written permission from the recipe’s author. For information,address inquiries to Copyediting-L, care of Katharine O’Moore-Klopf,KOK Edit, 15 Hare Lane, East Setauket, NY 11733-3606.

This book was produced in the United States of America in 2008 bymembers of Copyediting-L, an e-mail list, and is available for sale only through Copyediting-L Gear, at www.cafepress.com/Copyediting-L. For more information about Copyediting-L, see www.Copyediting-L.info.

Copyediting-L list host: Indiana University, www.indiana.edu

Copyediting-L list owners: Jane Lyle, [email protected], and Bill Blinn, [email protected]

Directory of Copyediting-L Freelancers: www.Copyediting-L.info/freelance.html

Designer of book covers: Helen Glenn Court of Formandsubstance.comDesigner and typesetter of book interior: Linda Weidemann,

Wolf Creek Press, [email protected] collector: Naomi Kietzke Young, [email protected] editor: Katharine O’Moore-Klopf of KOK Edit, www.kokedit.comCopyeditor: Ladye Sparks (deceased)Indexer: Julia Land of JLTW, www.jltwriter.comProofreaders: Diana Cooper, [email protected]; Karen L. Lew,

www.karenllew.com; Cassie Armstrong, www.morningstarediting.com

dedication

This book is dedicated to the memory of David Ibbetson, also known as the Iband the Ibid, a beloved subscriber to Copyediting-L, or CE-L. Listmate MargaretDeAngelis wrote a eulogy for him, which she submitted to the “Lives Lived” fea-ture of the Toronto Globe and Mail:

David Noel Isserlis Ibbetson, a resident of the Woodsworth Housing Coop-erative, died on March 23, 2005, after a brief illness. He was born in Walling-ton, England, on September 24, 1933. He received his education at the Cityof London School and the Imperial College, University of London, wherehe graduated at the top of his class. He was also an Associate of the RoyalCollege of Science. During his college days he joined the Special Air ServiceRegiment and the Artists Rifle Association. He moved to Canada in the1970s. Educated as a statistician, he worked in that profession until his retire-ment. He was also an active member of Mensa.

Those facts I know about David Ibbetson because they have been publishedas part of his death notice. As it happens, I never met him, but I countedhim as a dear friend. I am one of the multitude who knew him through hisparticipation in a number of e-mail discussion lists, lists populated by wordlovers and editors and technical writers and fans of Dorothy Sayers.

David had myotonia congenita, a muscle wasting disease that limited hismobility and caused him great pain. He also had diabetes and several otherhealth problems. The Internet was a great boon to him, allowing him touse his sharp mind and his prodigious knowledge to interact with others.Through his contributions to the various discussions, he developed friend-ships that expanded beyond the business of the lists.

v

The electronic signature I usefor my discussion list contribu-tions includes the address of mypersonal website. David’s natu-ral curiosity led him to investi-gate my work, personal essaysabout the life of a suburbanAmerican mother, someone withwhom he would appear to havelittle in common. He wrote tome about the site and includedtechnical advice for improving

the look and feel of the design of the page. I know that he continued toread my site from time to time and not infrequently sent notes comment-ing on my work and encouraging me.

David was a man of grace and wit. He had a base of knowledge that wasbroad and deep. He was generous, warm, and caring. Few days went by onthe lists without a contribution from him, and when he fell silent in Januarylist members expressed great concern. We learned of the fall that had senthim to the hospital and were kept informed as his condition appeared toimprove but then worsened.

His death triggered dozens of messages to the lists expressing profound griefand recounting many memories of private exchanges with him. Almost noone who wrote had actually ever met David. If his character could be so in-delibly impressed through the fairly sterile medium of e-mail, imagine whathe was like in person.

Most of us will be unable to journey to Toronto for his memorial servicein May, but I doubt that many of us will fail to stop and think of him in thathour. He remains in our hearts and on our hard drives, where many of ushave retained in particular the birthday message he was known for, a drollmessage that involved dragons, frogs, and sincere wishes for a long andhappy life. David’s life was long by some measures, but too short for thoseof us who miss his voice.

vi D E D I C AT I O N

This book contains both the birthday message Margaret mentioned (in the“Please Don’t Eat These” section) and David’s recipe for the perfect cup of tea (inthe “Beverages” section).

There was an outpouring of sadness on CE-L after David’s death. Here are somelistmates’ responses to the news of his death:

Who will be our kind curmudgeon now?—Naomi Kietzke Young

I have “known” David Ibbetson for more than a decade on a variety of lists, andwill miss his presence greatly. He always sent me birthday greetings, and I alwayslooked forward to his take on issues that came up on the list. I am currently readingPutnam’s book Bowling Alone, which focuses on how the group interaction thatused to be such a major part of American life had faded in recent decades, andnotes that the Internet has fostered very narrowly focused groups (collectors of left-handed monkey-wrenches, etc.), but I see CE-L is an exception. While editing is theglue that holds us together, this group has exposed me to such a wide variety ofsocial, political, philosophical, linguistic, ethical, etc., etc., etc., issues, and the Ibwas a very important part of that. We are the poorer for his absence, but much thericher for all he contributed over the years.

—Elliot McIntire

Oh my. I am so sad. I’d like to dedicate the upcoming new CE-L cookbook to thememory of David Ibbetson, kindly list curmudgeon, if no one has any objections.Oh dear. I love you all, you friendly, cantankerous, picky, brilliant, silly people. You are family. Don’t any more of you go dying on us, you hear?

—Katharine O’Moore-Klopf

I am so sad. We have lost a treasure. . . . The Ib was almost always the first to res-pond to any question I had. He was such a dear. Wow. This hits hard.

—Kari Gulbrandsen

Mighty Ib, wherever you are now, know that you will always be in our hearts.We celebrate your life with every recipe in this book.

D E D I C AT I O N vii

contents

About Copyediting-L xviiContributors xix

beveragesThe Awesome “Terry’s” Smoothie 2Carol’s Grandma’s Boiled Custard 3Cappuccino 4David’s Eggnog 5Eggnog 7Glühwein! 8Mocha 9Mocha Espresso 10Russian Tea 11Smoothie 12Tea Made Properly 13

appetizers and side dishesAppetizer Olives 16Apple and Sausage Stuffing for 12- to 15-Pound Turkey 17Apple–Cheese Pockets 18Artichoke Dip 19Asparagus Roll-Ups 20Baked Wild Rice 21Blue Cheese Dip 22Broccoli Casserole 23

ix

Butternut Squash 24Camarones Borrachos (Drunken Shrimp) 25Cheese Grits 26Cheesy Potato Casserole 27Chicken Liver Paté 28Corn Crème Brûlée 29Corn Pudding 30Cranberry–Pear Relish 31Do-Ahead Giblet Gravy for a 12- to 15-Pound Turkey 32Easy Crust 33Espinacas Catalan (Catalan Spinach) 34Faglioli Con Carne 35Fried Rice 36Golden Parmesan Potatoes 37Gourmet Potatoes 38Grape and Avocado Salsa 39Green Beans and Dressing 40Green Chili Squash Casserole 41Guacamole 42Ham and Cheese Slaw 43Healthy Hummus (Chickpea Dip) 44Hot Cabbage (Polish) 45Jody’s Asparagus with Lemon Garlic Sauce 46Lemon Zest 47Low-Carbohydrate Chicken Stuffing 48Lumpia (Filipino Egg Rolls) 49Macaroni and Cheese 51Madhur Jaffrey’s Gujarati-Style Green Beans 52Mustard Sauce for Ham 53Myke’s Escargots à la Romaine 54Norwegian Baked Beans 55Pickled Carrots 56Pirags 57Plummy Mushrooms 58

x C O N T E N T S

Potatoes au Gratin 59Retro Clam Dip 60Rice 61Rice and Tomatoes 63Rigatoni Vodka 64Roast Green Beans 65Ruth’s Mushroom–Onion–Wine Broth 66Shrimp Scampi Appetizer 67Squash–Cheese Casserole 68Stuffed Mushrooms 70Tofu “Chopped Egg Replacement” Spread 72Veggie Pizza Squares 74

salads and salad dressingsArtichoke and Tomato Pasta Salad 76Asian Crunch Salad 77Auntie June’s Chicken Salad 78Blue Cheese Coleslaw 79Cabbage and Miso 80David’s Salad Dressing 81Delicious Italian Bean and Tomato Salad 82Dutch Potato Salad 83French Salad Dressing 84Grapefruit Salad or Dessert 85Hot Bean Salad 86Noncook’s Pasta Salad 87Nutty Cabbage Salad with Beets 88Pasta Alla Caprese (Tomato–Basil Pasta Salad) 89Ruth’s Easy Pasta Salad 90Spicy Blue Cheese Dressing 91Spinach and Eggs (a Sort of Warm Salad) for Two 92Spinach–Bacon Salad 93Tabbouleh (Bulgur Wheat Salad), Western Galilee–Style 94Warm Caesar Potato Salad 96

C O N T E N T S xi

main dishesAdobo 98Baked Orange Chicken 99Baked Ziti 101Barbecued Spare Ribs 102Beef-and-Macaroni Casserole with Italian Vegetables 103Bourbon-Basted Salmon 105Caddy Ganty Halibut 106Carolyn’s Good-For-You Lasagna 107Chicken–Avocado Sandwiches 109Chicken Cacciatore 110Chicken Veronique 111Chilaquiles for One 112Cider-Roasted Chicken Breasts 113Clam And Tomato Pasta Sauce 115Coq Au Vin 117Cornish Pasty 118Deluxe Chicken Enchiladas 119Freelancer’s No-Fuss Slow-Roasted Chicken 120Grilled Chicken Marinade 121Italian Grilled Cheese Sandwiches 122Lazy Roast of Beef 123Linguine with Clam Sauce 124“Mom’s on Deadline” Tortellini 126Mushroom Quiche 127Noodle Surprise 128Oven-Fried Jerked Pork Chops 129Piroshki Pie 130Pork Chops With Low-Carbohydrate “Breading” 131Pork Roast 132Roast Goose 133Saag Panela 135Southern Fried Chicken 136Spanish Rice 137

xii C O N T E N T S

Special Squash Casserole 138Spicy Corned Beef 139Spinach Quiche 140Tamale Pie III 141Tomato Pie 143What the Old Jamaican Fishmonger Said to Do

with a Halibut Steak 145

soups and stewsBroccoli Soup 148Cioppino 149Clam Chowder 151Easy Chicken Noodle and Vegetable Stew 152Escarole and Orzo Soup with Turkey–Parmesan Meatballs 153Freezer Vegetarian Chili 154French Onion Soup 155Gazpacho 156Kelly Smith’s Beef Soup 157Killer Jambalaya 158Lentil Stew 159Lois Wickham’s (Hickory Hill’s) Brunswick Stew 160Mimi’s Cold Zucchini Soup 161Moambe 162Pluma Moos (Fruit Soup) 164Polish Hunter’s Stew 165Posole 166Quick and Easy Spinach–Bean Soup 168Salmon Chowder 169San Antonio Jail Chili 170Tempeh Chili 172Tex-Mex Easy Soup 173Three-C Soup 174Tomato Dumplings 175Yucatan-Style Chicken, Lime, and Orzo Soup 176

C O N T E N T S xiii

breads and bakeryBaking Powder Biscuits 178Banana-Cake Bread 179Bran Muffins 180Cheese Scones 181Cocoa Banana Bread 182Cranberry Cornmeal Muffins or Bread 183Dot’s (Chalfonte) Buttermilk Biscuits 184Green Chile Bread Pudding 185Jalapeño Beer Bread 186Krautkuchen 187Lemon–Raisin Bread or Muffins 189Newboro House Daily Bread (Bread Machine Version) 190Popovers 192Poppy Seed Quick Bread 193Spoon Bread 194Wheat Crackers 195Zucchini Bread 196

dessertsAbsent Friends Cookies 198Apricot Muffins 199Aunt Mary’s Noodle Kugel 200Blender Peach Ice Cream 201Blueberry Cheesecake Dessert 202Bon-Bon Cookies 203Bourbon Balls 204Brandysnaps 205Buckeyes 206Butter Tarts 207Cherry Cake 208Cher’s Fantasy Cookies 209Chewy Chocolate Gingerbread Cookies 210Chip and Cherry Cake (Bishop’s Cake) 212

xiv C O N T E N T S

Chocolate and Orange Meringue Cake 213Chocolate Snowball Cookies 215Chocolate Whipped-Cream Cake 216Crunchy Fudge Sandwiches 217Doris’s Velvet Chocolate Cake 218Easy Diet Ice Cream (Low-Carbohydrate or Fat-Free) 220

Chocolate Ice Cream 220Creamsicle-Flavor Ice Cream 221Two-Fruity Ice Cream 222

Five-Layer Cookie 223French Silk Chocolate Pie 224Fresh Ginger Cake 225Frosted Ginger Creams 226Grandma G’s Soft Oatmeal Cookies 227Grandma Z’s Oatmeal Chocolate Chip Cookies 228Grasmere Gingerbread 229Grasshopper Pie 230Hazelnut Plum Cake 231Hermine and Ceil’s Three-Layer Cookies 232Honey–Almond Biscotti 235Hungarian Flourless Hazelnut Cake 237Krispy Kreme Bread Pudding 238Marie’s Chocolate Cake 239Mary Helen Dale’s Raisin–Coffee Frosting 240Massachusetts Apple Cobbler 241Moroccan Orange Cake 242Mrs. Swenson’s Truffles 243My Mama’s Chocolate Sludge 244My Mom’s Whacky Cake 245My Mother’s Brownies 247Negrinhos 248Peanut Butter Oatmeal Cookies 249Plum Cake 250Pumpkin Chiffon Praline Pie 251Rum–Chocolate Mousse 252

C O N T E N T S xv

Scotcheroos 253Shortbread 254Sour Cream Cake 255Spiced Walnuts 256Stephanie’s M&M Oatmeal Cookies 257Two Best Passover Cakes 258

Passover Date Torte 258Paradise Cake 259Optional Honey Cloud Frosting 260

Unbelievables (aka Peanut Butter 1 + 1 + 1 Cookies) 261

please don’t eat theseDrain Volcano 264Human Vinaigrette 265Peanut Butter Suet Cakes 266The Perfect Birthday Greeting 267Sidewalk Chalk 268Simmering Spice Potpourri 269

useful stuffmetric conversion factors 272international conversion chart 273

Index 275

xvi C O N T E N T S

about Copyediting-L

The e-mail list Copyediting-L, also known as CE-L, was founded in 1992 and iscurrently hosted by Indiana University; see www.Copyediting-L.info. The CE-Lery(list denizens) are some of the most intelligent, detail-oriented, and helpfulpeople around. In the service of making prose safe for readers everywhere, theCE-Lery fearlessly discuss anything related to editing: sticky style issues; gram-mar and syntax, including danglers; philosophy of editing; newspaper, techni-cal, book, journal, website, and other specialized editing; reference books;client relations; Internet resources; electronic editing and software; freelanceissues; and so on.

Of course, you’d expect nothing less than a fine and sure hand in the kitchenfrom such folks. In this cookbook, you’ll find their favorite recipes for everythingfrom Cheese Scones to Green Chile Bread Pudding, from Tomato Pie to “Mom’son Deadline” Tortellini, from Myke’s Escargots à la Romaine to Plummy Mush-rooms, from Moambe to Killer Jambalaya . . . and even recipes for potpourri anddrain cleaners. Generous folks that they are, the CE-Lery are donating all pro-ceeds from cookbook sales to charity.

xvii

contributors

xix

Catherine M. AlbanoWebster, New York, [email protected]

Sheila AlexanderMadison Heights, Virginia, [email protected]

Edith BailesMaine, [email protected]

Jody BaileyRochester Hills, Michigan, [email protected]

Clayton BennettMinneapolis, Minnesota, [email protected]

Alex Birman

Karen E. BlackToronto, Ontario, [email protected]

Bill BlinnWorthington, Ohio, [email protected]

Karen Bojda

Jane CarnallEdinburgh, [email protected]

Jeannette CézanneManchester, New Hampshire, [email protected]

Helen Glenn Courtwww.formandsubstance.com

Tiffany CrotoginoMontréal, Québec, Canada [email protected]

Don DaleRichmond, Virginia, [email protected]

Kate DanielBenson, Arizona, [email protected]

Chris Davey

Linda M. DeVoreLutz, Florida, USAgrammarnow.com/[email protected]

Anda DivineUSA

Peg DuthieNashville, Tennessee, USAwww.nashpanache.com

Carol EastmanChicago, Illinois, [email protected]

Julie ElefantePhoenix, Arizona, [email protected]

Norma ElliottOttawa, Ontario, Canadanorma.fritzy.ca

Debby EnglishBlue Bell, Pennsylvania, [email protected]

Anne Winthrop EspositoCranford, New Jersey, [email protected]

Alice FalkAlexandria, Virginia, [email protected]

Nadine FiedlerPortland, Oregon, USA

Janis FosterOttawa, Ontario, Canada

Ann Fothergill-BrownNewboro, Ontario, [email protected]

Edward FranchukSt-Jean-sur-Richelieu, Québec,

Canadavif.com/users/edfranchuk

Beth FriedmanMinneapolis, Minnesota, [email protected]

Suzanne GorajNew York, New York, [email protected]

Kari GulbrandsenNewark, Delaware, [email protected]

Anna HalbertAlbuquerque, New Mexico, [email protected]

xx C O N T R I B U TO R S

Carolyn HaleyEast Wallingford, Vermont, [email protected]

Alexine HartWashington, D.C., [email protected]

Geoff HartPointe-Claire, Québec, [email protected]

Pam HatleyFort Worth, Texas, USA

David HaynesSan Antonio, Texas, [email protected]

Esther HechtJerusalem, [email protected]

Michelle HornReading, Pennsylvania, USA

David Ibbetson*Toronto, Ontario, Canada

Greg IoannouToronto, Ontario, Canadawww.colcomm.cagreglifesentence.blogspot.comgregioannou@gmail.com

Deborah S. JacobsWestern Galilee, [email protected]

Elsa Kapitan-WhiteSpring, Texas, [email protected]

Linda L. KerbyLeawood, Kansas, USAMastery Educational [email protected]

Stephanie KoutekIndianapolis, Indiana, USAstephsk8r.blogspot.com [email protected]

Susie LeBlancManassas, Virginia, USA

Sabra Bissette LedentMontréal, Québec, [email protected]

Karen L. LewEagle River, Alaska, [email protected]

Karen LofstromHonolulu, Hawai'i, [email protected]

Dee LongenbaughJuneau, Alaska, [email protected]

C O N T R I B U TO R S xxi

*Deceased.

Jane LyleBloomington, Indiana, USA

Marie McHarryGreenview, Illinois, [email protected]

Donna MeltonSouthworth, Washington, [email protected]

Barbara MerchantCovington, Georgia, [email protected]

Robin NethertonSt. Louis, Missouri, [email protected]

Joyce Nickel

Mary Joan O’ConnellPortland, Oregon, [email protected]

Jane Sidney OliverPhoenix, Arizona, USAWriteSmartAble Editorial [email protected]

Katharine O’Moore-KlopfEast Setauket, New York, [email protected]

Susan Orton-FieldHowell, New Jersey, USA

Edna OxmanBeer-Sheva, [email protected]

Dana ParkerDenver, Colorado, USA

Cher PaulPortland, Oregon, [email protected]

Rebecca PepperPortland, Oregon, [email protected]

Nina K PettisCeleste, Texas, [email protected]

Hilary PowersOakland, California, [email protected]

Lynne RanieriShort Hills, New Jersey, [email protected]

Laurie RendonGuelph, Ontario, [email protected]

John RenishSan José, California, USA

xxii C O N T R I B U TO R S

Elaine RicciHouston, Texas, [email protected]

Alan SaloSherwood, Wisconsin, [email protected]

Joanne SandstromOakland, California, [email protected]

Zinta SaulkalnsWashington, D.C., USA

Amy J. SchneiderWautoma, Wisconsin, [email protected]

Maggie SecaraLos Angeles, California, [email protected]

Siobhan SheehanLeesburg, Virginia, USA

Chad SkaggsDecatur, Georgia, [email protected]

Kelly SmithAllegan, Michigan, [email protected]

Lisa A. SmithSan Anselmo, California, USAwww.writingandeditingatwork.comlisa@writingandeditingatwork.com

Terry SpencerGolden, Colorado, [email protected]

Tanis StoliarOttawa, Ontario, [email protected]

Carol Leth StoneThe Stone CottageAlameda, California, USA

Ruth E. Thaler-CarterRochester, New York, USAwww.writerruth.com,

[email protected],

[email protected]

Ellen ThornStamford, New York, [email protected]

Susie ThurmanHenderson, Kentucky, [email protected]

Susan TropeanoDanvers, Massachusetts, USA

C O N T R I B U TO R S xxiii

Sue VesethTacoma, Washington, USA

Sheila WawanashWordmongerToronto, Ontario, [email protected]

Leilani WeatheringtonWillow Springs, Missouri, USACNS Editing [email protected]

Myke WilderMontréal, Québec, CanadaWildercom Corporate and Technical

[email protected]

Eileen WimshurstWaterlooville, Hampshire, [email protected]

Mark B. WiseOrlando, Florida, USA

Naomi Kietzke YoungGainesville, Florida, [email protected]

Michelle ZachariasKitakyushu, Fukuoka, [email protected]

Andrea ZuercherLawrence, Kansas, [email protected]

xxiv C O N T R I B U TO R S

b e ver a

g e s

the awesome “terry’s” smoothie

C O N T R I B U T E D B Y A N N F O T H E R G I L L - B R OW N

Yield: 2–3 servings

Place all ingredients, in order, into a blender. Blend at the frappé settinguntil the ingredients are fully combined and the ice cubes are thoroughly

crushed.

2 M O R E F O O D F O R T H O U G H T

1⁄4 cup Fox’s U-Bet chocolatesyrup

1⁄4 cup frozen concentratedorange juice

2 cups plain 2% yogurt*4 or 5 ice cubes

*For the best taste, avoid using skim or fat-free yogurt, which can taste chalky because ofadded cornstarch and gelatin. Choose a yogurt brand with active acidophilus cultures if pos-sible. To boost the protein content of the smoothie, add a raw egg before adding the yogurt.(Raw eggs are not to everyone’s taste, and they can potentially be a source of Salmonellabacteria. For raw consumption, eggs must be fresh, free of cracks, and clean on the exterior.A smoothie containing raw egg should be consumed immediately after preparation.)

carol’s grandma’s boiled custard

C O N T R I B U T E D B Y BA R BA R A M E R C H A N T

Note: The Carol in the title is a librarian friend of mine from Louisiana. Thisrecipe has been in her family for ages. Despite its name, it is a beverage. Shetends to make it around holiday time, particularly when the weather is cool.

Heat milk until it starts to bubble. Add 3⁄4 cup sugar to yolks, then stir invanilla. Temper egg yolks with hot milk. Pour into pot. Heat until mix-

ture just begins to boil. Whip egg whites. Add 1⁄4 cup sugar. Temper with eggmixture. Pour into big pot and stir together. Can be drunk either hot or cold.Great with a sprinkle of cinnamon on top, too.

B E V E R AG E S 3

1⁄2 gallon whole milk9 eggs, separated

1 cup sugar1 tablespoon vanilla

cappuccino


Note: This is one of many beverage recipes I was given when I was in graduateschool. I have mixed them all up at one time or another and given them asgifts. They’re great if you put them in pretty containers and in a basket withsomething nice, such as a loaf of homemade bread or several pretty mugs.

Combine all ingredients and mix well. Store in an airtight container. For each serving, stir 21⁄2–3 tablespoons of the mix in a cup of hot water. Stir well.

Garnish with orange slices.


1⁄2 cup instant coffee granules1⁄4 cup sugar

1⁄2 teaspoon dried orange peel,crushed

1 cup nonfat dry milk powder

david’s eggnog

C O N T R I B U T E D B Y DAV I D H AY N E S

Note: I normally make this recipe for my winter party, which usually has about35 eggnog drinkers. The recipe generates enough to last a little more than halfthe party. Adapted from Rombauer and Becker, Joy of Cooking. This is 11⁄2 timesthe original.

The night before you plan to use the stuff, separate the eggs, refrigerate thewhites, and beat the yolks until light in color. Slowly beat in the sugar and

then add slowly, mixing all the time, 11⁄2 cups of bourbon and 11⁄2 cups of rum.

Refrigerate (or put on the back porch if it’s Christmastime) covered overnight.

Next morning, get it out and add, mixing constantly, the rest of the booze andthe cream (or cream and half-and-half ). Cover and return to the refrigerator(or back porch).

A couple of hours before serving, bring the egg whites to room temperatureand beat them until stiff (but not dry). Fold the beaten whites gently into theother mixture, let stand for a half hour or so, and serve. (I find it convenient tosplit the mixture before folding in the whites because my biggest bowl is notquite big enough for the whole thing.)

Continues…

B E V E R AG E S 5

2 days Big bowl (you are going to make

about 2 gallons) Smaller (but not much) bowl 18 eggs 11⁄2 pounds confectioner’s sugar41⁄2 cups (36 ounces; what the

hell—say a liter plus a snort)bourbon (should be fairlygood)

41⁄2 cups rum (should be prettygood)

3 quarts whipping cream (not ultrapasteurized, if youcan find it), or 11⁄2 quartswhipping cream plus11⁄2 quarts half-and-half

Provide whole nutmeg and a grater (or grated nutmeg) for your guests wholike that sort of thing.

Enjoy.

Editor’s note: Many medical authorities advise against consumption of raw eggs,especially for pregnant or nursing mothers, young children, and anyone whoseimmune system may be compromised. If you choose to use raw eggs, theymust be clean, without cracks in the shell, and kept refrigerated. Drink the fin-ished product as soon as possible after making it.


eggnog

C O N T R I B U T E D B Y J O H N R E N I S H

Beat the egg yolks, sugar, and vanilla until thick and light yellow; transferto a large bowl. Beat the egg whites until they form soft peaks and fold into

egg yolk mixture. Beat the cream until it forms soft peaks and fold into the eggmixture. Fold in the nutmeg and chill—eggnog may need to be refolded beforeserving because it tends to separate if not kept very cold. Serve gold rum along-side (about 30% liquor by volume is a good rule of thumb) so that teetotalerscan drink the eggnog. Early American colonists used equal amounts of ryewhiskey and brandy instead of rum, and the flavor of this combination is bothsurprising and amazingly good.

Editor’s note: Many medical authorities advise against consumption of raw eggs,especially for pregnant or nursing mothers, young children and anyone whoseimmune system may be compromised. If you choose to use raw eggs, theymust be clean, without cracks in the shell, and kept refrigerated. Drink thefinished product as soon as possible after making it.

B E V E R AG E S 7

6 eggs, separated 1 cup plus 2 tablespoons sugar 2 teaspoons vanilla extract

11⁄2 quarts heavy cream 1⁄2 teaspoon freshly ground

nutmeg

glühwein!

C O N T R I B U T E D B Y T I F FA N Y C R O T O G I N O

Yield: 2 servings

On a blustery winter evening or after a day of romping about in the snowyoutdoors, it sure feels good to sip something warm and chase away the chillfor a while. In our family, these occasions call for a drink variously known asGlühwein, mulled wine, vin chaud, or even hot sangria!

Poke the cloves into the clementine or orange (this is so you don’t have tofish them out later). Mix all of the ingredients in a nonreactive pot and

heat to boiling, stirring occasionally to dissolve the sugar. Pour into two largemugs. Enjoy with good company. Repeat as needed.


2 cups red wine ( just about anybottle of red wine will do forthis purpose)

1 cup juice (I prefer cranberrythese days, but grape or applewill also do nicely)

1 clementine, cut into two pieces,or 1⁄2 orange

Several cloves1 or 2 sticks cinnamon1 star anise (if you happen to

have one handy)1⁄3 cup sugar (or to taste)1⁄2 cup port or brandy (optional)

mocha


Note: This is one of many beverage recipes I was given when I was in graduateschool. I have mixed them all up at one time or another and given them asgifts. They’re great if you put them in pretty containers and in a basket withsomething nice, such as a loaf of homemade bread or several pretty mugs.

Combine all ingredients and mix well. Store in an airtight container. To serve, stir 1 tablespoon plus 1 teaspoon of the mix into a cup of hot water. Stir

well. Serve with a dollop of whipped cream.

B E V E R AG E S 9

1⁄2 cup instant coffee granules1⁄2 cup sugar

2 tablespoons cocoa1 cup nonfat dry milk powder

mocha espresso


Note: This is one of many beverage recipes I was given when I was in graduateschool. I have mixed them all up at one time or another and given them as gifts.They’re great if you put them in pretty containers and in a basket with some-thing nice, such as a loaf of homemade bread or several pretty mugs.

Combine all ingredients and mix well. Store mix in an airtight container. Foreach serving, stir 1⁄4 cup plus 2 tablespoons of the mix into a cup of hot water.

Garnish with a dollop of whipped cream and a grating of dark chocolate.


1 cup instant coffee granules1 cup sugar

41⁄2 cups nonfat dry milk powder1⁄2 cup cocoa

russian tea


Note: This is one of many beverage recipes I was given when I was in graduateschool. I have mixed them all up at one time or another and given them as gifts.They’re great if you put them in pretty containers and in a basket with some-thing nice, such as a loaf of homemade bread or several pretty mugs.

Mix well. Makes more than one Maxwell House coffee-jarful. To use, stir 1 heaping tablespoon into hot water. Add more to taste.

B E V E R AG E S 11

2 cups Tang brand orange drinkmix

3⁄4 cup plain instant tea1 cup sugar

1⁄2 cup instant lemonade1 teaspoon cinnamon1 teaspoon cloves

smoothie

C O N T R I B U T E D B Y C A R O L L E T H S TO N E

Note: This is a no-sugar recipe.

Put in the cold water or fruit juice, shake mix, yogurt, and sugar substitutein a blender. Blend all ingredients until frothy. Add the ice cubes and

bananas or other fruit.


3⁄4 cup cold water or fruit juice1 envelope vanilla Alba brand

dairy shake mix1⁄4 cup plain yogurt

2 tablespoons Sugar Twin brandsugar substitute

2 ice cubes1⁄2 cup sliced bananas or other

fruit

tea made properly

C O N T R I B U T E D B Y DAV I D I B B E T S O N

Note: David, a beloved Copyediting-L subscriber who died in 2005, preferredEnglish Breakfast tea.

The only “container” you need for your tea is a teapot. Fill it with nearly boil-ing water to heat it. When the kettle boils, dump out the teapot, quickly add

1 teaspoon of loose tea per cup plus 1 for the pot. Pour in the freshly boilingwater, cover the teapot, and let it steep. How long? Tastes vary.

The tea leaves will sink to the bottom of the pot; if you worry about an occa-sional one landing in your cup, pour the tea into the cup through a tea strainer.Silver, preferably.

I agree you need good loose tea; there are lots of places online where you canbuy it. Some people say the teapot has to be brown, but that has been contested.

B E V E R AG E S 13

Loose tea leavesBoiling water

ap

and

peti

s

de

d i s h e s

zers

appetizer olives

C O N T R I B U T E D B Y A N NA H A L B E RT

Note: These are something I reverse-engineered, having loved them at a restau-rant up in Taos, New Mexico, called Joseph’s Table. The proportions are fairlyoptional.

Heat the olive oil in a skillet over medium heat. Toss in the fennel seeds andstir them around until they pop (or for 3 or 4 minutes). Add the red chili

flakes and the lemon and orange zest, and stir them all together to get the flavorsinto the oil. Add the olives and heat until warmed through (15–20 minutes).Serve warm or cool.


2 tablespoons olive oil1 tablespoon fennel seeds1 teaspoon red chili flakes

1 teaspoon lemon zest1 teaspoon orange zest2 cups Niçoise olives

apple and sausage stuffing for 12- to 15-pound turkey

C O N T R I B U T E D B Y L I S A A . S M I T H

Sauté sausage meat, breaking up with a fork. Add chopped onions to pan and brown. Mix browned onion and sausage with rest of ingredients. From

room temperature, cook extra stuffing in covered, greased 9′′ × 13′′ pans for30–40 minutes at 350°F.

TO STUFF TURKEY:Just before roasting, spoon stuffing in lightly. Do not pack. Stuff neck cavityfirst. Skewer neck skin to back. Then stuff body. Tuck drumsticks carefully orskewer and lace opening and tie legs to tail.

Editor’s note: If you wish to stuff the turkey itself, make certain that the stuffingis completely chilled before using it.

A P P E T I Z E R S A N D S I D E D I S H E S 17

3 small onions, chopped1 pound sweet Italian sausage,

removed from casing13⁄4 cups seedless raisins, rinsed

with boiling water and drainedThree 8-ounce packages

Pepperidge Farm HerbSeasoned Stuffing

12 medium green apples,unpeeled, chopped

1 bunch parsley, chopped2 teaspoons salt3⁄4 teaspoon pepper3⁄4 cup melted butter

apple–cheese pockets

C O N T R I B U T E D B Y M A R K B . W I S E

Yield: about 18 pockets

Note: These are delightful hot appetizers. I’ve made them with Stilton,Gorgonzola, and applewood-smoked cheddar.

Preheat oven to 400°F. Lightly oil a large baking sheet. The day before youplan to cook, move the pastry from the freezer to the refrigerator to thaw.

Quarter and core the apple. (Peel it if you’re feeling especially effete.) Cut itinto very thin slices. Drizzle with lemon juice and toss gently to coat.

Lightly flour a work surface and roll the pastry to half its original thickness.Cut the dough into 5- to 6-centimeter circles. (I use a biscuit cutter.) You willbe using half-circles as lids for the pockets, so use the edges of the pastry sheet,too. Make lids by splitting about 1⁄3 of the circles.

Cut the cheese into bite-size chunks (about the size of a fingertip). Beat eggin a small bowl. Fan two or three apple slices on a circle. Add a cheese chunk.Brush half the circle’s edge with egg. Top with a half-circle and pinch to seal.

Bake for approximately 10 minutes. They are done when the pastry is puffyand golden brown and the cheese is melted.


1 tart apple (not mushy, vile RedDelicious or similar)

1 tablespoon fresh lemon juice

1 package puff pastry sheets (not phyllo)

1⁄4 pound sharp cheese1 egg

artichoke dip

C O N T R I B U T E D B Y E L L E N T H O R N

Note: This dip tastes best warm, but we enjoy spreading this on chunks of pitaor a favorite bread even when it’s been out of the oven for a while.

Purée in a food processor or blender until smooth. Pour into a casserole dish.Bake at 350°F for 30 minutes. The aroma tells you when the dip is ready

even before you see the brown crust.


1 can artichoke hearts, drainedand dried

1⁄2 cup mayonnaise1 cup Parmesan cheese, grated

asparagus roll-ups

C O N T R I B U T E D B Y E L A I N E R I C C I

Cut crusts off bread. Roll slices of bread flat with rolling pin. (You will haveto roll very hard. The pieces need to be as flat as possible.)

Mix cheeses, eggs, and mayonnaise. Beat well.

Put a teaspoon or so of the cheese mixture on each slice of bread. Place 1 or2 spears (depending on size) of asparagus on top. Roll up, and seal with a smallamount of the cheese mixture. Place roll-ups in a pan, and put into freezer untilfirm (about 1 hour).

Preheat oven to 350°F. Remove roll-ups from freezer. Cut rolls in halves. Diprolls into melted butter and place in shallow, ungreased pan. Bake at 350°Ffor 20–30 minutes or until golden brown (this may take considerably longer,depending on your oven).

Let cool for 15 minutes, and then remove from pan with spatula. Enjoy.


2 cans asparagus2 loaves thin-sliced white bread8 ounces blue cheese, crumbled1 tablespoon mayonnaise

8 ounces cream cheese, softened2 eggs1 cup butter or margarine

baked wild rice

C O N T R I B U T E D B Y C A R O L E A S T M A N


Note: My sister had a neighbor who went up north to pick wild rice every year.He would give her some of it, and he provided this recipe. It’s very tasty, despitethe mild seasoning, and is a good holiday dish.

Preheat oven to 325°F. Place the rice in a 2-quart saucepan. Set pan undergently running water for 1⁄2 hour to rinse dust from wild rice. In 3-quart

ovenproof and flameproof pot, melt the butter or margarine. Add the rest ofthe ingredients, except the chicken broth, in the order listed above. Sauté ingre-dients in butter 6 minutes. Meanwhile, drain wild rice. Stir rice into sautéedingredients. Add the chicken broth. Cover and bake 2 hours. Uncover for last15 minutes of baking.


1 cup wild rice1⁄2 cup butter or margarine1 cup chopped celery1 clove garlic, minced

1⁄2 cup (or more) sliced almonds1⁄2 pound mushrooms, sliced3 chopped green onions3 cups chicken broth

blue cheese dip

C O N T R I B U T E D B Y JA N E S I D N E Y O L I V E R

Soften (let stand at room temp and then mash) the blue or Roquefort cheese in plain yogurt or buttermilk. The latter is needed to convert the cheese

to a dip consistency. Add garlic, salt, and Worcestershire sauce to taste, and theHellman’s Sandwich Spread if you can find it. Trust me: It’s humble, but it’sreally, really good.


Wedge or block blue or Roque-fort cheese

Plain yogurt or buttermilkGarlic, salt, and Worcestershire

sauce to taste (onion dip maybe substituted for the garlic)

2–3 tablespoons Hellman’sSandwich Spread (a spicymayonnaise)

broccoli casserole

C O N T R I B U T E D B Y M A R I E M C H A R RY

Note: My husband was the cook in the family, and this recipe is one of myfavorites, as are the others I contributed to this book. He wrote it and theothers to give to a friend for a wedding present.

Preheat oven to 350°F. Combine mayo, eggs, cheese, onion, and sherry.When well mixed, fold in broccoli. Turn all into casserole and top with

crumb mixture. Bake 45 minutes at 350°F. Finished product should be brownand bubbly on top.


1 pound cooked broccoli1 cup mayonnaise1 cup grated cheese2 beaten eggs

1 small onion, chopped1 tablespoon sherry or portCrumbs for topping

butternut squash


Preheat oven to 350°F. Peel 1 butternut squash and cut in half. Scrape outseeds and other stuff from middle. Slice the squash into 1⁄3-inch slices.

Grease baking dish (preferably glass) and distribute the slices in it. Sprinklewith salt and pepper. Pour the orange juice over the squash and bake forabout 30 minutes. Remove dish from oven and pour the half-and-half overthe squash. Distribute the sage leaves across the squash (or sprinkle thedried sage across the squash). Bake until tender (30–45 minutes).


1 medium butternut squashSalt and pepper to taste1 cup orange juice (fresh

squeezed preferred)

1⁄2 cup half-and-halfFresh sage leaves or 1 tablespoon

dried sage

camarones borrachos (drunken shrimp)


There are many serving variations on this appetizer. Peel the shrimp. Layeach shrimp on its side and butterfly it by slicing through it horizontally

about three quarters of the way through. Start slicing at the tail end of theshrimp and work forward. When cooked, they will look like tiny ram’s horns,or butterflies.

Marinate them overnight in a mixture of the tequila or soy sauce, roastedSzechuan peppercorns, and garlic cloves.

Reserve marinade and set aside. Rinse shrimp to get the peppercorns off.Stir-fry over high heat with the peanut oil, sesame oil, chili paste, garliccloves, and ginger, galangal, or Laos until shrimp are done—not long;keep ’em moving!

Now, you can put toothpicks in them and serve.

Strain marinade into 1 large can of V8 juice. Add juice of two limes. Chill.Drink. Enjoy!

Editor’s note: There may be health risks associated with drinking the marinadein which the raw shrimp has been soaking.


2 pounds shrimp (the biggestyou can find—no fresh-watershrimp)

1 cup dark tequila1⁄4 cup Nam Pla or quality soy

sauce1 tablespoon Szechuan pepper-

corns, roasted in a dry skilletjust until they smoke

4 fat cloves freshly peeled garlic,crushed with the flat of aknife or cleaver, for marinade

4 more cloves of peeled, crushedgarlic, for stir-frying

2 tablespoons peanut oil1 tablespoon sesame oil1 tablespoon chili paste4 slices ginger, galangal, Laos . . .

cheese grits

C O N T R I B U T E D B Y JA N E S I D N E Y O L I V E R

Note: This is a great brunch dish—not recommended for dieters.

Gradually add the grits to 6 cups of boiling water, stirring frequently. Cook about 5 minutes. Add butter, cheddar, eggs, savory salt, and Tabasco

sauce. Mix ingredients well and put into a buttered 9′′ × 13′′ casserole dish.Bake 1 hour 10 minutes at 350°F. Uncover to brown. Sprinkle paprika over thetop in the last 10 minutes.


11⁄2 cups grits (dry)6 cups water1 stick butter1–11⁄2 pounds sharp cheddar

cheese, grated

3 well-beaten eggs3 teaspoons savory saltDash of Tabasco sauce

cheesy potato casserole


Preheat oven to 375°F. Combine all ingredients into a 9′′ × 13′′ greased dish.Cover. Bake 1 hour at 375°F. Uncover for 30 minutes and continue baking

until potatoes are tender.

Nota bene: This is almost the same as the recipe on the hash-brown bag, lessthe stick of butter and the topping. That turned out way too greasy. This oneis probably better without all that butter.


6 potatoes, sliced2 cans potato soup1 pint sour cream

8 ounces grated cheddar1⁄2 cup Parmesan

chicken liver paté

C O N T R I B U T E D B Y E D NA OX M A N

HERB MIXTURE, APPROXIMATELY 1 TEASPOON:

Line 1-quart terrine with foil; oil the foil. Sauté livers in 1⁄2 of the butter untilpink is gone. Add brandy; burn. Sauté onion in 1⁄2 of the butter. Put all in

blender. Blend. Force through sieve into prepared terrine. Discard residue.Cover terrine and place in pan of hot water. Bake at 350°F for 11⁄2 hourscovered. Place block on top and refrigerate. Best used the following day.


1 pound chicken livers1 large onion, chopped1⁄4 cup butter4 tablespoons brandy1 egg1⁄2 teaspoon pepper

1 teaspoon salt1 teaspoon MSG (monosodium

glutamate)1 tablespoon tarragon vinegar4 tablespoons flour

1 tablespoon tarragon1 teaspoon rosemary1⁄2 teaspoon allspice

1⁄4 teaspoon coriander1⁄4 teaspoon basil

corn crème brûlée


In a nonstick skillet, melt the butter and sauté the corn kernels until they arecooked and have a few brown spots. In a medium saucepan, heat the cream,

milk, salt, pepper, garlic, and ginger with half of the sautéed corn kernels, overmedium heat, stirring occasionally, until the mixture comes to a boil. Immedi-ately turn off the heat and set the pan aside for 15 minutes. Purée the still-warmmixture in a blender.

Preheat oven to 300ºF. (The following process is easiest to do with a stand mixerbut can be done with a hand mixer or a hand whisk.) Whisk the egg yolks with1⁄4 cup of the sugar. Continue whisking constantly, and gradually pour in the hotcream mixture. Strain the mixture into a pitcher. Distribute the remaining cornkernels into 7 or 8 oven-safe ramekins (8-ounce size is good). Pour the corn–cream mixture into the ramekins and arrange them in a hot water bath. Bakein the center of the oven until almost set, but still a bit soft in the middle, 30 to40 minutes. Each custard should shimmy a bit when you shake the pan but willfirm up as it cools. Remove the ramekins from the water bath and cool for15 minutes. Cover each one tightly with plastic wrap and refrigerate at least2 hours. (Make sure the plastic wrap does not rest on the custard’s surface.)

Uncover the chilled custards and sprinkle them with the granulated sugar,pouring the extra sugar from each surface onto the next until all custards arewell coated. (Discard any remaining sugar.) Brown the custards with a torch orby placing them on a baking sheet and putting them under a broiler, 1–3 min-utes. Let cool 1 minute before serving.


2 cups sweet corn (frozen workswell)

1 teaspoon butter2 cups heavy cream1 cup whole milkPinch salt1⁄4 teaspoon pepper

1⁄2 teaspoon minced garlic1⁄2 teaspoon minced ginger3 egg yolks1⁄4 cup granulated sugarExtra sugar for browning the

tops of the custards

corn pudding

C O N T R I B U T E D B Y S A B R A B I S S E T T E L E D E N T


Beat together eggs, salt, flour, and sugar. Add milk and corn. Pour intogreased baking dish (6′′ × 10′′ Pyrex) and dot with butter. Bake at 350°F

for about 40 minutes.


2 eggs1 teaspoon salt2 tablespoons flour1 teaspoon sugar

2 cups milk2–3 cups frozen corn, thawed

(or fresh, if you have it)

cranberry–pear relish

C O N T R I B U T E D B Y M AG G I E S E C A R A

Yield: 20 servings

Cooking time: about 1 hour

Note: This is a fantastic substitute for cranberry sauce, and yummy with anykind of meat. It’s also good enough to warm up and put over vanilla or choco-late ice cream. Incidentally, this is an original recipe. I just found the grocerystore produce department recipe card with the original on it, and discoveredmine is wildly different! What a shock!

Remove the zest the citrus fruits, then remove and discard all the rest of thepeels and seeds. Chop up the pulp. Dice up the zest into fairly small bits.

Combine vinegar, sugar, spices, and water over high heat. Add fruit zest andflesh, dried fruit, and pears. Simmer for about 35 minutes, stirring regularly.

After the first 20 minutes, increase heat to a low boil and watch carefully. Let itreduce a little longer, then remove from heat. Actual thickening occurs in cool-ing. Cool for about 3 hours.

Store in an airtight container at the back of the refrigerator. This stuff keepsfor at least a year.


1⁄2 cup cider vinegar21⁄2 cups light brown sugar1 teaspoon ground ginger2–3 teaspoons cinnamon1⁄2 teaspoon allspice1⁄4 teaspoon salt11⁄2 cups water2 lemons1 large orange

3 pears (I like to make one ofthese a red pear), peeled, cored,and chopped

6-ounce package dried cranberries3 ounces (approximately) other

dried fruits (especially cherriesand apples)

1⁄2 cup currants1⁄2 cup sultanas (golden raisins)1 tablespoon sherry (optional)

do-ahead giblet gravy for a 12- to 15-pound turkey


Boil neck and giblets without liver for 3 hours. Add liver and cook for 1⁄2 hour more. Save water. Chop giblets. Remove meat from neck and

shred. Add giblet water slowly to soup to desired consistency. (Can thin withmilk.) Darken with Kitchen Bouquet. Add meat. Heat, or refrigerate and heatwhen needed.


4 cans creamed chicken soupKitchen Bouquet

MilkGiblets and neck from the turkey

easy crust


Note: Made with oil instead of butter. Good for sweet pies or quiche or veg-etable fillings. Perfect for people who don’t own a rolling pin. Can be doubledfor a 9′′ × 13′′ pan.

Measure flour and sugar into a 9-inch pie dish. Mix. In a bowl, whisk together the canola oil and milk. Pour the wet ingredients into the dry

in the pie dish, and mix until a ball forms. Take out 1⁄3 of the dough and setaside. With your fingers, press the rest into the pie dish, forming a crust. Prickwith a fork. Pour in filling (fruit, quiche ingredients, pumpkin, etc.). Crumblebalance of dough over filling. If fruit pie, sprinkle with cinnamon. Bake at timeand temperature appropriate for the filling.


2 cups flour3 tablespoons sugar2⁄3 cup canola oil

3 tablespoons milkCinnamon (for fruit pies)

espinacas catalan (catalan spinach)

C O N T R I B U T E D B Y JA N I S F O S T E R

Yield: 2 generous servings

Note: This recipe is from a Spanish restaurant in Santiago, Chile. You can useblack or golden raisins (we prefer golden raisins, or sultanas) and pine nuts oralmonds. I’m sure it would be almost as good made with frozen spinach. Therecipe can be doubled or tripled.

Wash the spinach leaves and cook in the smallest possible amount of boilingwater for 2–3 minutes, until all leaves are lightly cooked. Drain, chop, and

set aside. In the butter, sauté pine nuts or almonds and raisins until raisins areplump. Add spinach and stir gently. Add salt, pepper, and heavy cream. Stir gentlyuntil heated through, and serve.


10-ounce package fresh spinachleaves

1–2 tablespoons butter1⁄4 cup pine nuts or blanched,

sliced almonds

2–3 tablespoons raisinsSalt and pepper to taste3–4 tablespoons heavy cream to

taste

faglioli con carne


Note: The original may be Basque. However, I am indebted for this, as for somany other good things, to Jay F. Rosenberg, the pretty well known professor ofphilosophy (you can look him up) and author of The Impoverished Students’ Bookof Cookery, Drinkery, & Housekeepery (Reed College, 1965). This wonderful bookis now only available from the campus bookstore at Reed, either in person or viaits website (bookstore.reed.edu). (All amounts in this recipe are approximate.)

Brown the sausage in butter, onions, and garlic. Add a splash or two ofsherry. Toss in the beans, right out of the package. Season with a lot of

oregano, some basil, and salt and pepper. Toss lightly while cooking to keepeverything from burning, and serve it forth.


A package of frozen, Italian-cutgreen beans (those are the flatones)

Half a package (or a big handful)bulk pork sausage (mild, nothot)

1⁄4 cup chopped onions2 teaspoon minced garlicYour favorite cooking sherryOregano (a lot)Basil (a little)Salt and pepper

fried rice

C O N T R I B U T E D B Y J U L I E E L E FA N T E


Preparation time: 15–25 minutes

Cook rice according to package directions. Heat oil in skillet or wok. Stir-fry onion and garlic for a few minutes. Add meat and fry until it meets health

inspection standards. Add cooked rice and stir for a few minutes. Add soy sauce,stirring until all rice is an even, brown color. Stir in vegetables, eggs, and meat.Serve hot!


2 cups medium-grain rice1 tablespoon oil1⁄4 cup green onion, chopped2 cloves minced garlic (the stuff

in the jar works)1 cup cooked chicken, ham, or

shrimp

Soy sauce11⁄2 cups chopped mixed vegeta-

bles (carrots, green beans,peas, corn—I use microwavedveggie medley—the kindwithout lima beans)

2 scrambled eggs

golden parmesan potatoes


Preheat oven to 375°F. Combine flour, salt, cheese, pepper, and butter inbag. Cut potatoes into wedges. Brush potatoes with melted butter and

shake to coat in bag with goodies. Put potatoes into 9′′ × 13′′ pregreased pan.Drizzle with remaining butter. Bake at 375°F for 1 hour, turning once.


1⁄4 cup flour3⁄4 teaspoon salt1⁄4 cup Parmesan cheese

Pepper to taste6 large potatoes1⁄3 cup butter, melted

gourmet potatoes

C O N T R I B U T E D B Y D O N NA M E LT O N

Note: From the recipe collection of my mother-in-law, Mary Lu.

Bake unpeeled potatoes until almost done. Cool and peel. Slice thinly.

In saucepan over low heat, combine cheese and butter.* Stir until almostmelted. Remove from heat and blend in sour cream, onion, salt, and pepper.Fold in potatoes and turn into a greased casserole dish. Sprinkle with paprika.Bake uncovered at 350ºF for about 45 minutes.


6 medium potatoes2 cups shredded cheddar cheese1⁄4 cup butter11⁄2 cups sour cream

1⁄3 cup chopped onion1 teaspoon salt1⁄4 teaspoon pepperPaprika

*After years of making the cheese sauce in the microwave, I tried it without cooking the saucefirst: Combine everything but the partially cooked potatoes and mix well. Fold in potatoes,put in greased casserole dish, and bake. Works great and it’s much simpler. I usually add gar-lic to the sauce, and it’s also good with chopped green onions or chives mixed in with the po-tatoes. The original recipe called for dotting the potatoes with butter right before baking, butthese are buttery enough without the extra butter.

grape and avocado salsa


Yield: about 2 cups

Note: Sounds weird but is so good! This gets better with each bite. Chris andChloe (my children) hate—despise—avocados, but they like this, much to theirsurprise. It’s from the California Table Grape Commission.

Combine all ingredients and mix thoroughly. Cover tightly and refrigerate at least 30 minutes to allow flavors to blend. Serve with grilled fish or chicken.

May be served with tortilla chips or toasted bagels.


11⁄2 cups coarsely chopped seed-less grapes

1 medium avocado, diced 1⁄4 inch11⁄4 cup chopped sweet red pepper2 tablespoons diced sweet onion2 tablespoons diced fresh

Anaheim peppers

2 tablespoons finely choppedfresh cilantro

1 tablespoon fresh lime or lemonjuice

1⁄2 teaspoon garlic saltDash of ground black pepper

green beans and dressing

C O N T R I B U T E D B Y C A R O LY N H A L E Y

Steam green beans to desired degree of tenderness. Add salad dressing.Enjoy warm or cold.

I take this to work every day for an easy, tasty, and nutritious veggie additionto my lunch. Once a week I buy a load of green beans, cut them to size, andeither steam the lot and refrigerate, dipping into the bucket daily for my dose,or steam half and refrigerate half to cook when I’ve run out.


Fresh green beans Salad dressing of choice

green chili squash casserole


Note: Green chili is commonly grown in New Mexico. The flavor is very differ-ent from that of jalapeños or bell peppers. I never use the tomatoes in this recipe,but they are in my family’s official recipe.

Preheat oven to 350°F. In a large casserole dish, melt butter, then sauté squashand onion until slightly soft. Thoroughly mix in tomatoes (optional) and

green chili. Sprinkle with Parmesan cheese. Mix the bread crumbs and cheddarcheese together, and spread over the casserole. Cover and bake for 30 minutes.Remove cover and bake for 20 minutes or until cheese crust is golden brown.Serve hot. Adjust proportions of ingredients at will—I do.


1 tablespoon butter1 large yellow squash (zucchini

can be substituted), sliced1 large zucchini, sliced1 medium onion, chopped1 small can stewed tomatoes

(optional)8 ounces frozen diced green chili

(mild), thawed, or 2 small cansdiced green chili (mild)

1⁄2 cup Parmesan cheese, gratedor shredded

1 cup cheddar cheese, shredded1 cup seasoned bread crumbs

(can be made with 1 cup plainbread crumbs and 1 table-spoon Old Bay Seasoning)

guacamole

C O N T R I B U T E D B Y A N N E W I N T H R O P E S P O S I TO

Peel and mash avocados; they should be lumpy. Mix well with lime juice.Fold in red onion and spices; add salt and pepper to taste. Serve with

tortilla chips.


2 ripe avocados2 tablespoons lime juice1 small red onion, minced finely1⁄8 teaspoon cumin

1⁄8 teaspoon chili pepperSalt and freshly ground black

pepper

ham and cheese slaw

C O N T R I B U T E D B Y C H E R PAU L

Yield: 1 large pasta bowlful

Julienne, dress, and toss the slaw ingredients. If you like, garnish with crum-bled Roquefort or any dry crumbled blue you like. You’ll have dressing left

over. This can easily get too salty. Although a sweet-cured ham wouldn’t do, besure to avoid the saltier ones. Also, some Gruyères are saltier than others. Tastebefore you buy. Every time I make this, I alter the proportions of cabbage,ham, and Gruyère, looking for that magic balance.


SLAW:11⁄2 pounds cabbage (purple is

nice)

3⁄4 pound ham3⁄4 pound Gruyère

DRESSING:3⁄4 cup olive oil1⁄4 cup red wine vinegarFresh garlic, pressed, to taste

1⁄2 tablespoon brown, seededmustard

Crumbled dry blue cheese forgarnish

healthy hummus (chickpea dip)

C O N T R I B U T E D B Y R O B I N N E T H E RT O N

Yield: 21⁄2–3 cups

Note: I developed this not-quite-traditional variation because I wanted some-thing high-protein and low-fat. The tomatoes are completely nontraditional; Iuse them to correct the texture given the absence of olive oil. Of course, youcan add olive oil if you want a richer, smoother hummus with more fat.

Use a food processor; it should run continuously during the entire process,except when you scrape the bowl. Turn on the processor. Drop in the

garlic and let it mince. Then add the tomatoes and process till liquefied. Addthe lemon juice and let blend. Slowly add 1⁄2 of the chickpeas. Add the tahini,pepper, and cumin. Then slowly add the rest of the chickpeas. Process untilsmooth (about a minute or two), stopping once or twice to scrape down thebowl. If the mixture is too chunky, add more lemon juice (or a little olive oil)and process more.

If you wish, garnish with minced parsley or chopped tomato. Serve with veg-etable sticks, crackers, or torn-up warm pita bread for dipping. For a vegetarianmain dish, serve as a sandwich in whole-wheat pita or on whole-wheat or multi-grain bread.

The hummus keeps about a week in the refrigerator.


1–3 cloves peeled garlic, to taste1 large or 2 small whole peeled

tomatoes from a can1⁄2 cup lemon juice (more for a

smoother dip)Two 15-ounce cans chickpeas

(garbanzos), rinsed well anddrained

1⁄2–1 tablespoon tahini (sesamepaste, available in jars atethnic groceries or in theethnic section of some super-markets; you can skip it if youhave to)

Dash or more black pepper1⁄4 teaspoon cumin

hot cabbage (polish)

C O N T R I B U T E D B Y B I L L B L I N N

Early in the day, finely shred the cabbage and onion. Sprinkle with salt andpepper. Allow to sit at room temperature for at least 2 hours.

Then squeeze as much water as possible out of the cabbage and onion mix—do one handful at a time or put in a non-terry kitchen towel. The volumeshould be 1⁄3 to 1⁄2 the original.

Cook the bacon in a large saucepan or skillet at medium heat until brown.Add the vinegar and water to the cooked bacon without draining the fat.

Toss the cabbage in the dressing and warm for 1–2 minutes.

Serve warm.


1 medium cabbage1 large yellow onion1 tablespoon salt1⁄2 teaspoon pepper

1⁄2 cup bacon, finely diced1⁄3 cup apple cider vinegar1⁄3 cup water

jody’s asparagus with lemon garlic sauce

C O N T R I B U T E D B Y J O DY BA I L E Y

Yield: 4 side or first-course servings

Clean and steam the asparagus until just crisp tender (you could also roast or grill it, though I would eliminate the next step with these cooking

methods). After the asparagus is done, plunge the spears into an ice bath tostop the cooking and preserve the bright green color. After a few minutes, re-move the spears from the ice water and place them on a paper towel or twoto drain; wrap the spears in the towels and place them in the refrigerator untilready to serve.

For the sauce, mix together in a medium bowl the mayonnaise, garlic, lemonjuice (start with less and add more at the end to taste), mustard, and salt andpepper. Using a whisk to mix, drizzle in enough olive oil to make the sauce theconsistency of a salad dressing. Taste and adjust the lemon juice and seasoningsor other ingredients as necessary.

To serve, place the asparagus on a flat serving plate and pass the sauce at the table.

This recipe may be easily doubled or tripled. It works very nicely as an elegantfirst course and is especially convenient, as it may be made several hours in ad-vance of the meal.


3⁄4–1 pound asparagus3 tablespoons mayonnaise1 large clove garlic, mincedJuice of 1⁄4–1⁄2 lemon

1 tablespoon Dijon mustardSalt and pepper to tasteExtra-virgin olive oil

lemon zest

C O N T R I B U T E D B Y H I L A RY P OW E R S

After juicing the lemons and freezing the juice in ice cube–size lumps, I take a sharp little spoon—one of those souvenir spoons that’s about half the

size of a teaspoon and quite thin at the edge—and scrape the white out of thehalf-shells. (This works especially well with Meyer lemons, but I’ve also doneit with Valencia oranges, regular lemons, and limes—not that I’d bother withlimes again, as the zest wasn’t particularly zesty.)

Anyway, it’s possible to coax all the junk out of the inside of the peel, leavingthe translucent colored part intact. Then use scissors to snip the peel into longstrips about 1⁄8 inch wide, spread them on a cookie sheet, sprinkle sugar all overthem (tossing for good coverage), and dry them in the oven, set on the lowest-warm setting and with the door cracked open a bit, for 2–3 hours or so—untilthey’re dry enough to snap. Stuff the strips into spice bottles and jelly-samplejars, breaking them up a bit in the process, and close ’em up; they keep a yearor so if the jars are airtight.

Eat ’em like candy, or turn whatever you’re baking into lemon-whatever withan inch or two of zest, snipped up very small.


As many lemons as you’ve got(or can bear to deal with; prepfor a dozen lemons takes anhour or so)

Sharp spoon

ScissorsSugar (use enough to coat all the

zest, but not so much it pilesup on the pan)

low-carbohydrate chicken stuffing

C O N T R I B U T E D B Y L AU R I E R E N D O N

Note: This makes enough low-carbohydrate stuffing for three chickens. I freezethe portions I’m not using. The frozen stuffing turns out even better than thefresh—maybe because the flavors have had time to blend.

Sauté the sausage until cooked. Remove from pan (leave drippings in pan). Add the celery and onion to taste: Sauté the mixture in the sausage drippings.

Remove vegetables from pan. Sauté the mushrooms in the sausage drippings.Mix sausage, celery, onion, and mushrooms together. Add salt, black pepper,poultry seasoning, and Italian seasoning to taste. If you’re going to freeze part ofthe recipe, divide it in 3 at this point. Each third of the recipe is about 1 cup; itdoesn’t look like much, but it’s enough to stuff 1 chicken.

When ready to stuff chicken, add 2 eggs to 1 cup of stuffing. Microwave and stirmixture until eggs are cooked—maybe 5 minutes total. The eggs help hold thestuffing together, but you have to cook the mixture before stuffing the chicken,or the raw egg will all run out and take half of the stuffing with it.


1 pound sausage (save thedrippings)

Celery, chopped, to tasteOnion, chopped, to taste12 ounces fresh mushrooms

Salt, black pepper, poultry sea-soning, and Italian seasoningto taste

Eggs as needed

lumpia (filipino egg rolls)


Yield: 5–10 (you can freeze unfried lumpia)

Preparation time: 1 hour, including cooling time

Heat oil in a wok or skillet, fry onion and garlic for a few minutes, add meat and cook until done. Stir in vegetables, pepper, and soy sauce, and cook

for about five minutes. Allow mixture to cool. Wrap mixture in spring rolls—a little less than 2 tablespoons, or whatever you can manage (some people likeoutlandishly large lumpia, others like cigarillo-like delicate ones). Whisk eggand use pastry brush to seal lumpia. Heat oil (if you want to time this right,start heating on medium when you start wrapping the lumpia). By the time youhave 10 wrapped lumpia, the oil should be hot enough. When you dip a lumpiaend in, it should start to fry immediately. If it doesn’t, wrap 5 more. This method

Continues…


1 tablespoon vegetable oil1 pound ground pork, beef, or

turkey1⁄2 cup chopped green onion2 cloves minced garlic (the stuff

in the jar works)1⁄2 cup julienned carrots1⁄4 cup bean threads or rice

noodles, soaked and squeezeddry

1 cup thinly sliced green cabbage(Cheaters can buy a bag offresh coleslaw from the pro-duce section of the grocerystore.)

1 teaspoon ground pepper3 tablespoons soy sauce1 package spring roll wrappers

(This is important—get thekind that fries smooth, notbubbly like the Chinese eggrolls you get at the buffetjoints. I use the 10-inchwrappers.)

1 egg2 cups vegetable oil for frying

works only with somewhat of a novice lumpia wrapper. If you’re a rookie,wrap 5; if you’re a pro, wrap 13. Line colander (strainer) with paper towels,and place either a stack of newspapers or a plate under the strainer. Let oildrain off lumpia before serving. Try and find Filipino banana ketchup for thefull lumpia experience. It’s better than it sounds.

Add-ins: Bean sprouts, cooked rice noodles, and/or tofu can also be added . . .it’s good to experiment.


macaroni and cheese

C O N T R I B U T E D B Y C AT H E R I N E M . A L BA N O

Add salt to water. Boil. Cook macaroni in boiling water for time indicated on package. Drain.

In a large saucepan, melt butter. Add flour to butter and stir until mixed welland bubbling. Add milk to butter and flour mixture and heat. Do not boil milk.(If you do, it’s no big deal—the solids just separate, and it will look curdled. Itstill tastes the same. It’s just a little ugly.) When the milk mixture thickens, add2 cups of the shredded cheese and all of the Velveeta. Turn heat very low andlet cheese melt, stirring every few minutes. Season to taste with salt and pepper.

Put cooked macaroni in a 13′′ × 9′′ pan. Pour cheese mixture on top. Stir it tocombine. Sprinkle bread crumbs on top, then remaining 1⁄4 cup of shreddedcheddar.

Bake at 350°F for about 45 minutes. When the top is golden brown and bubbly,it’s done.


1 tablespoon salt (for boilingwater)

1 pound macaroni (elbows, smallshells, or bow ties work well)

1 stick butter1 tablespoon flour

3 cups milk21⁄4 cups shredded cheddar

cheese8 ounces Velveeta, cubed1⁄2 cup bread crumbsSalt and pepper to taste

madhur jaffrey’s gujarati-style green beans

C O N T R I B U T E D B Y K A R E N LO F S T R O M

Yield: 4 servings

Note: Adapted for the lazy cook.

Heat the oil or ghee in a pan (cast-iron frying pan is nice) and add the mus-tard seeds. Sauté at medium temperature. You may want to cover the pan.

When the seeds start to pop, add the garlic and sauté for a minute or so, thenadd the frozen green beans and chili sauce, turn the heat down a bit, and cover.Cook until beans are hot, stirring occasionally. Season to taste with salt andpepper.

If you are an intuitive cook, you will not need to measure anything after you’vemade this once or twice. You will probably want to adapt the quantities of oil,mustard seed, garlic, salt, pepper, chili, and sugar to your own tastes. Some willprefer this dish fiery hot and highly spiced, and some will prefer a more subtle—or perhaps timid—approach.

As to the chili: some people like fresh chilis, of various sorts, seeded and chopped.If you’re lazy, like me, you use prepared chili paste, such as Thai chili sauce orVietnamese tuong ot. Most Asian cuisines feature some sort of chili-garlic-sugar-vinegar mixture as a shortcut.


2–4 tablespoons vegetable oil orghee

1 tablespoon whole black mus-tard seeds (substitute white ifblack is unavailable)

4 cloves garlic, peeled andmashed, or 2 teaspoons com-mercially prepared garlic paste

1 pound frozen French-cut greenbeans

1 teaspoon Thai sweet chilisauce (if unavailable, someform of chili and a dash ofsugar)

1⁄2 teaspoon saltSprinkling of freshly ground

black pepper

mustard sauce for ham


Note: From the recipe collection of my mother-in-law, Mary Lu. The originalrecipe calls for using a double boiler, but I use the microwave because I’m toolazy to stir constantly. Everyone raves about this stuff, but because of the color,it’s sometimes mistaken for gravy. Definitely not good on potatoes.

Mix the sugar and vinegar in a glass bowl. Beat the eggs lightly and add. Combine mustard with the flour, moisten the mixture with a little of

the liquid ingredients, and add to the liquid mixture. Stir in the currant jelly.You’ll have big lumps of uncooked jelly floating in the mixture—they’ll dis-appear when the sauce is cooked. Microwave on 100% power until thick,stirring every minute. If you use a double boiler, stir constantly. If you don’tstir thoroughly and often, the eggs will cook to tiny little lumps instead ofblending in.


1 cup brown sugar1 cup vinegar (I use cider vinegar)4 eggs

3 tablespoons prepared mustard(any kind you like—spicybrown is good)

1 tablespoon flour12 ounces currant jelly

myke’s escargots à la romaine

C O N T R I B U T E D B Y M Y K E W I L D E R

Yield: 2 servings as main course; 4 as appetizer

Preparation time: 10 minutes

Cooking time: 15 minutes

Note: This is my favorite “cheat” recipe. It is unbelievably easy but exotic enoughto make people think you worked hard. I like to serve it as an appetizer when Ihave guests to dinner. If you don’t like spicy food, leave out the chili. If you likespicy food, adding a little cayenne pepper works. All garlic choices are personal.

Dump the escargots into a colander, rinse well and set aside to drain. Sautéthe chili pepper and the garlic on medium heat for about 1 minute in the

oil or cooking spray. Add the onion, green pepper, and red pepper and sautéuntil soft, about 5 more minutes. Add the tin of diced tomatoes, juice and all.Add the spices. Simmer for 10 minutes, adjusting the spices to taste. Add theescargots and simmer until they are heated through, about 3 minutes. Servein a shallow bowl lined with a lettuce leaf. Goes great with crusty bread orgarlic bread.


Two 115-gram cans escargotswithout shells (usuallymarked 36 or more)

1 hot chili pepper, diced fine2–4 cloves garlic, diced fine1 tablespoon vegetable oil or

cooking spray for sautéing1 small onion, diced small1 small green pepper, diced small

1 small red pepper, diced small796-milliliter (or 28-ounce) can

of diced tomatoes1 teaspoon oregano1⁄2 teaspoon basilSalt and pepperRomaine or frizzy lettuce

norwegian baked beans


Yield: 2–6 servings or 15-plus servings

FOR 2–6 FOR 15-PLUSSERVINGS SERVINGS

Dried baby limas and/or Great Northern 1 pound 3 poundsbeans (any dried beans will do, but limas and Great Northerns make a nice mixture)

Canned tomatoes 1 #303 (2 cups 2–3 poundsor 1 pound)

Vinegar 1⁄3 cup 2⁄3 cupHoney 1⁄3 cup 2⁄3 cupSalt pork (Consumer bacon does not 1⁄2 pound 11⁄2 pounds

work well. Thick chunks off a slab ofreal bacon work fine. Chunks 1⁄2′′ thick—1′′ × 1′′ × 1⁄2′′—work fine.)

Onion 1 large 2 largeSalt and pepper to taste

Either soak beans overnight or bring to boil for 2 minutes. Let sit for 1 hour.Simmer until skins peel back when you blow on them in a spoon; 30 to

45 minutes usually does it.

Drain. Save liquid. Mix beans with all ingredients and add back enough liquidto cover beans. Bake uncovered until done—about 3 hours (see note for largerbatches and timing). Stir each hour until liquid is gone and top is brown.Watch out for burning if convection oven is used.

Nota bene: When making large batches, be aware that timing varies greatly withamount. Large amounts take a lot longer! A 15-person batch takes 4-plus hours.A 30-person batch takes 6–8 hours. Allow for this.


pickled carrots


Yield: 10 pints

Note: I added the herbs and garlic to this recipe, but the vinegar-to-water ratiois from an established recipe and is safe for canning. To can, just boil the emptyjars and lids in water for about 15 minutes and keep hot on stove. To process,cover the filled, closed jars with water and boil for stated time.

Boil carrots for about 5 minutes, until barely tender (you want them to be a little crunchy, like pickles, and they’ll cook more during the processing).

When done, flush with cold water to stop cooking process.

Bring vinegar, water, and sugar to a boil. Simmer for 3 minutes.

Drain carrots. Pack (but not too tightly) in hot jars. To each jar, add 1⁄2 tea-spoon pickling spice, 1 basil leaf, 1 sprig oregano, and 1 garlic clove.

Cover carrots with hot vinegar-water-sugar liquid to about 1⁄2 inch from topof jar. Screw on hot lids. Process pints for 15 minutes. Let finished jars sit oncounter for a day before putting away.

Let jars sit for a minimum of 2 weeks for optimum flavor. Refrigerate afteropening.

If you don’t want to can, reduce the recipe to a more manageable size and puteverything into a bowl. Keep in the refrigerator until ready to eat. Best if madeat least a few days ahead.


5 pounds carrots (the littlepeeled carrots are good, butyou can use regular carrots;just peel and cut into smallrounds or sticks)

33⁄4 cups vinegar

33⁄4 cups water21⁄2 cups sugar5 teaspoons whole pickling spice10 large or 20 small basil leaves10 small sprigs oregano10 cloves garlic

pirags

C O N T R I B U T E D B Y Z I N TA S AU L K A L N S

Note: I’m Latvian (well, half Latvian and half Dutch), and this is a traditionalLatvian recipe.

Warm milk in pan. Mix yeast with a few tablespoons of the milk. Adda sprinkling of flour and the sugar. Let it rise. Put the salt in the milk.

Add 1⁄2 cup of flour. Stir. Put in yeast mixture. Let it rise slightly.

Beat softened butter with mixer. Add the egg yolks. Beat again. Add the rum,vanilla, and lemon extracts.

When batter has risen, cut in the butter mixture. Add about another 31⁄2 cupsof flour (until it no longer sticks to your hands). Beat by hand for at least10 minutes. Let rise (about 2 hours).

Cut bacon and onion into small pieces. Add a little pepper. Take a piece ofdough and put a little of the bacon mixture on it. Wrap it up, shaping it into asmall roll. Seal edges. Put on baking sheet. Lightly beat egg and brush on top.

Bake in oven preheated to 350°F oven. After 5 minutes, raise the oven tem-perature to 425°F. Bake until golden brown, about 20 minutes. Removefrom oven. Brush with butter.


2 packets yeast2 cups milk5 cups flour1 teaspoon sugar1 heaping tablespoon salt1⁄2 pound butter2 egg yolks

1 teaspoon each rum, vanilla,and lemon extracts

12 ounces bacon1 medium onion1 whole eggBlack pepper, to taste

plummy mushrooms

C O N T R I B U T E D B Y M I C H E L L E Z AC H A R I A S

Notes: Umeboshi are available at Asian food shops, and nothing else can pro-vide their unique taste. Sometimes available as a paste in tubes. Some pastesmay already be mixed with shiso leaves. Enoki are long, thin mushrooms witha mild taste.

Cut off the bottoms of the mushrooms to remove any dirt. Rinse them withwater and place them in a small pot. Add the wine and sprinkle the salt.

Heat over a medium heat. When the ingredients begin to boil, turn the heatdown to low. Cook for 3 minutes and then let cool.

Remove the pits from the plums and cut the fruit into small pieces. Place thefruit into a bowl. Add the mirin and soya sauce.

Add the mushroom mixture to the dressing. Stir well.

Cut the shiso leaves into narrow strips with scissors or a knife. Sprinkle on top.


2 bags (approximately 2 handfulswith a 2-inch diameter) enokimushrooms

1 tablespoon white wine

Pinch saltShiso leaves (also known as perilla;

basil can be substituted if shisoleaves are not available)

DRESSING:2 umeboshi (pickled plums)1 teaspoon mirin

Dash light soya sauce, to taste

potatoes au gratin

C O N T R I B U T E D B Y K A R I G U L B R A N D S E N

Mix all ingredients except cheddar in 9′′ × 13′′ pan. Sprinkle the cheddar on top. Bake at 350°F for 60–90 minutes.


2 pounds frozen hash browns2 cans cream of potato soup1 pint sour cream

8 ounces cheddar cheese1⁄2 cup chopped onion

retro clam dip

C O N T R I B U T E D B Y DA NA PA R K E R

Drain clams, reserving juice. Combine all ingredients and mix well withelectric mixer. Add reserved clam juice to reach desired dippy consistency

(almost all of it). Give the rest of the clam juice to the cat(s). Chill for at least1 hour and serve with potato chips, crackers, or crudités. Also delicious servedwarm with chunks of sourdough bread.

For a variation, add a 4-ounce can of diced green chiles to make Mexican clamdip. Serve with tortilla chips.


6-ounce can minced or choppedclams

8 ounces cream cheese, softened1⁄4 cup minced onion1 garlic clove, minced

1⁄2 teaspoon horseradish, or totaste

Dash Worcestershire sauce1 tablespoon lemon juiceSalt and pepper to taste

rice

C O N T R I B U T E D B Y C H A D S K AG G S

In a 2-quart saucepan over low heat, sauté the onion and garlic in the butteruntil tender.

Add the rice, salt, thyme, bay leaf, and broth. Stir it all together.

Turn the heat up to medium or a bit higher, and watch the liquid in the pancarefully. When tiny bubbles appear at the pan walls, cover the pot with a well-fitted lid and turn the heat down to low. (On my old electric range, it’s aboutright when the knob for that burner is set at 2.)

Let it simmer for 15 minutes, keeping the pan covered the whole time.

After the simmering, stir the rice with a fork, and taste a few grains for texture.If it needs a bit more cooking, replace the lid and return the pan to the burnerfor 3 minutes or so. You may taste it again, but it probably is correct now.

Continues…


1 tablespoon butter (a bit more,saved for the end, is optional)

1 tablespoon fresh choppedonion

2 cloves garlic1 cup regular (not parboiled) raw

rice1⁄4 teaspoon salt1 sprig fresh thyme, or 1⁄4 tea-

spoon dried thyme1 bay leaf1 tablespoon chopped parsley

2 cups chicken broth (Use regular,not low-sodium. You may usestock you make at home orbroth from cubes or the drystuff in the little jars or that issold in liquid form. You mayuse plain water, but the ricewon’t be as good. You may uselow-sodium broth, but if youdo, you may want to increasethe salt to 3⁄4 teaspoon. Afteryou’ve cooked this a time ortwo, you may apply salt to suityour taste.)

After cooking, fluff up the rice with a fork. Some people add the optionalbutter at this point; some do not.

This delivers two generous side servings of rice. You can be fairly relaxed abouteverything here except the amounts of rice and liquid, and the timing. Theyshould be right. The subtle flavor of this dish is so good that it should inspire aguest to propose marriage, or at least something interesting.


rice and tomatoes

C O N T R I B U T E D B Y S H E I L A WAWA NA S H

Note: This was one of the few things my mum used to make that I reallyenjoyed. I don’t think you improve it by adding a lot. It’s so simple—but reallyso good.

Put all the ingredients in the top of a double boiler in the order given anddon’t stir (underlined by my mother). Cook it over hot water for 2 hours.

And that’s it. If you have any room, you could add more of whatever you like.And in fact this is double what Mum said to use because this makes a simple butreally great soup if you have any left. Just add stock, and perhaps more toma-toes, and an onion and garlic if you didn’t find room in the pot in the first place.

As a side dish, this goes well with most things, from the lightest of fish to somegood greasy spareribs. But be warned that you can’t make enough if you alsowant soup. Is there anyone out there who doesn’t want lots of tomato-rice soup?


2⁄3 cup rice4 cups tomatoes, packed as solid

as possible11⁄2 cups evaporated milk (12-ounce

or 385-milliliter can), prefer-ably skim or 2%, light or half-and-half cream, or apple cider

1⁄2 cup milkSalt and pepper

Butter (optional; Mum used 1⁄2 cup,and no wonder I loved it—I use1 or 2 teaspoons)

Chopped garlic and onion totaste (optional—these are myadditions)

2 teaspoons Italian seasoning orother fresh or dried herbs(again, my additions to Mum’splain original)

rigatoni vodka


Heat butter in large skillet over medium heat. Stir in vodka and crushed redpepper; heat gently for 2 minutes. Add crushed tomatoes and salt; cook

over high heat, stirring to break up tomatoes, until thick (5 minutes). Stir inheavy cream; cook until thicker (5 more minutes). Stir in grated cheese. Pourover cooked rigatoni.

Red pepper may be added to sauce at any time—the longer it cooks, the spicierthe sauce.


2 tablespoons butter1⁄3 cup vodka1⁄2 teaspoon crushed red pepper1 can crushed tomatoes

1⁄2 teaspoon salt1⁄2 cup heavy cream1⁄4 cup grated cheese1 pound rigatoni

roast green beans

C O N T R I B U T E D B Y G R E G I OA N N O U


Spread a layer of olive oil on a baking tray. Heat your oven to 375°F or a bit more. Wash the green beans and cut off their tops and tails. Spread them

out evenly on the tray. Cut the onions into reasonably thin rings (1⁄2 centimeteror 1⁄4 inch or so) and spread them out top of the beans. Peel all of the garlic andcut it into small chunks. Sprinkle the chunks over the beans and onions. Sprin-kle a little sea salt over the veggies. Bake, stirring every 5 minutes or so. It isready when some of the beans have started to turn brown. The beans changeflavor when they start to brown, before they burn. The dish won’t taste rightif it isn’t baked long enough. It is better to burn a few of the beans than toundercook the dish. Take the roast beans out of the oven just before serving.Then drizzle the hot beans with balsamic vinegar and toss.


Olive oil2 pounds green beans2 heads (not cloves) garlic

2 largish onionsSea saltBalsamic vinegar

ruth’s mushroom–onion–wine broth

C O N T R I B U T E D B Y RU T H E . T H A L E R - C A RT E R


Note: Cooking time is about 15 minutes.

Melt butter in saucepan. Sauté onions and mushrooms. Add wine. Let simmer, uncovered, about 15 minutes. Add to 1 pound sautéed ground

beef, or serve with or over steaks, burgers, pasta, or thick bread.


1 medium to large onion,chopped (1 cup if using pre-chopped onions)

1 container fresh mushrooms,sliced or chopped

1 tablespoon butter1⁄2 cup red wine

shrimp scampi appetizer

C O N T R I B U T E D B Y S T E P H A N I E K O U T E K

In this dish, high heat and speed are essential. Make sure the pan is hot whenyou add the shrimp and that it is wide enough to hold all the shrimp in a

single layer (so the pan doesn’t cool down as the shrimp go in). And be sure tohave all your ingredients right by the stove. When the shrimp go into the pan,it’s full speed ahead.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook,shaking the pan, until light golden, about 2 minutes. Raise the heat to high,add the shrimp, and toss until they are bright pink and seared on all sides,about 2 minutes. Stir in the chopped chives; then add the wine, butter, andlemon juice. Bring to a boil; boil until the shrimp are barely opaque in thecenter and the sauce is reduced by half or more, about 2 minutes. Stir in thechopped parsley and crushed red pepper. Season with salt. Place one shrimpon each slice of bread. Decorate serving dish with lemon slices and with theparsley sprigs and/or whole chives, if using.


3 tablespoons extra-virgin oliveoil, plus more for finishingdish

3 cloves garlic, chopped fine, orequivalent amount of pre-chopped garlic

1 pound large shrimp, com-pletely shelled and deveined

1 tablespoon chopped fresh chives1⁄2 cup dry white wine4 tablespoons unsalted butter,

cut into 4 pieces1 tablespoon lemon juice

1 tablespoon chopped freshItalian parsley

1⁄2 teaspoon crushed hot redpepper

SaltApproximately 1 loaf sliced Ital-

ian or French bread (small indiameter—about 1⁄4 inch thickand 21⁄2 inches wide), toastedand kept warm

1 lemon, cut into slices (optional)Whole chives and/or parsley

sprigs (optional)

squash–cheese casserole


Note: This one came from a friend who calls it Lebanese, and I’m not too surewhy. I don’t really see squash in a Lebanese kitchen, or at least not the wintertypes. Then again, it’s a basic timbale. In that sense, you could make it with any-thing. It’s a meal in itself, but I like it with rich meat like a ham or roast pork ora duck or some turkey parts. You eat less of the meat because you pig out—soto speak—on the side dish. What I’m giving you here should be read as a guide-line, a snapshot of one time I made it. I had squash from the last time the ovenwas on, roasted garlic, and Vidalias, and the chives were in bloom. The nexttime, like previous times, would be different. I have always used feta. But Idon’t see why brie bits, or even a blue, wouldn’t make a nice change. Why nottry it and see what you think?

The result will depend a good deal on the squash that you start with, ofcourse, but perhaps not as much as you’d think. I have made it with any

and all winter squash I could find. If your squash is a pumpkin, put the cookedpieces into a strainer as you’re scooping them out of the skin with a spoon andstart mashing them there. It will drain off more liquid than you can imagine.Or just use sweet potatoes.


21⁄2 cups puréed, cooked squash1 cup chopped Vidalia onion

(or green onions and/oryellow or red pepper)

Salt and freshly ground pepper1 very large egg2 tablespoons yogurt1⁄2–3⁄4 cup crumbled feta

A small handful of chives, withtheir blossoms in season,snipped with scissors

1 small head roasted garlic,chopped or puréed (orchopped garlic to taste)

Sunflower seeds for the top

And from there, you just mix in some crunch and some binders and flavors andput the whole mess in a well-buttered dish (or use oil or a spray). Then you coverthe top with some sunflower seeds, some squash seeds you’ve toasted or roasted,or a mixture of both. Bake at 350°F to 375°F for 1 hour or more, which ofcourse will depend on the size of your dish. I put the quantities here in an 8-inch-square pan, and the whole thing was shallow. A smaller round dish would resultin more squash and fewer seeds in a serving.


stuffed mushrooms

C O N T R I B U T E D B Y E I L E E N W I M S H U R S T

Note: Serve 1 or 2 mushrooms, depending on size, as a starter, or more withsalad for a summer lunch. This recipe is adapted from Robert Carrier.

Preheat oven to 190°C (375°F or Gas 5).

Remove stalks from mushrooms without breaking the mushrooms. Wipeand trim stalks, finely chop them, and place in a bowl. Add the chopped shal-lots or onion, garlic, sausage meat, and dried herbs; season with salt andfreshly ground black pepper. Mix well (this is easier in a food processor).

Shape mixture into balls—make as many balls as there are mushrooms.(Tip: rinse your hands under cold water before shaping to stop the mixturesticking to your hands.) Flatten the balls slightly, then fry in oil until brown.(Tip: to avoid excess fat, grill the balls instead until brown on both sides toremove excess fat and avoid using oil.)


6–8 large cup mushrooms1 clove garlic, finely chopped1 small onion, finely chopped6 ounces (200 grams) pork or

beef sausage meat1 teaspoon dried parsley1 teaspoon dried thyme

1 teaspoon dried tarragonSalt and freshly ground black

pepperOil1 tablespoon chopped fresh parsley2 tablespoons fresh white bread

crumbs

Peel or wipe mushrooms. Lightly brush a shallow ovenproof dish with oil.Place mushrooms in dish open side up. Season inside of mushrooms with salt.Place one sausage-meat ball into each mushroom, flattening slightly if neces-sary to fit. Mix chopped fresh parsley with fresh white bread crumbs and sprin-kle this mixture over the stuffed mushrooms.

Place in a preheated oven for approximately 20–25 minutes until bread crumbsare golden and mushrooms cooked through.

Serve warm with salad.


tofu “chopped egg replacement” spread

C O N T R I B U T E D B Y G E O F F H A RT

Note: For those with a fondness for chopped egg sandwiches but no tolerancefor their cholesterol, here’s a simple recipe for a tofu-based replacement. Thetofu should, of course, be of sufficiently high quality to be edible on its own;don’t “cheap out” and buy low-grade tofu. To simulate the chewy bits in atraditional egg salad made from hard-boiled eggs, use firmer, drier tofu; tocreate something more easily spreadable and less chewy, use softer, smoother,“silken” tofu.

Crumble the tofu into a bowl, then add the vegetable oil. Use only enoughvegetable oil to soften the tofu (if necessary). With a fork, potato masher,

or similar implement of destruction, crush the tofu into a paste. Leave chunksif you like the chewiness of chopped egg. Purée the tofu to a fine paste if youprefer something more easily spreadable. (A food processor helps, but you cando this with a fork if you chose good tofu.)


1 pound tofuUp to 2 tablespoons vegetable oil

(olive works well)Up to 4 tablespoons Miracle Whip

Lite (alternative: mayonnaise)Up to 2 tablespoons mild pre-

pared mustard (not a reallysharp mustard such as Dijon)

1 tablespoon fresh parsley (alter-native: dried flakes if you soakthem first)

Real garlic, minced or crushed, totaste, usually at least 2 mediumcloves (alternative: 1 teaspoonlow-salt garlic powder)

Vegetables for crunch, grated orfinely chopped: carrots, onion,celery (all to taste)

Stir the Miracle Whip Lite and mustard evenly into the tofu. Miracle Whipadds a tangier taste than regular mayonnaise; the Lite version reduces fat andcholesterol. Add enough to create a slightly creamy taste in the tofu. Mustardadds the delightful “sulfury” boiled egg taste; Dijon and other sharp mustards,lovely though they are in other recipes, overpower this aspect of the taste.

Evenly stir in the parsley and garlic. Fresh garlic is much nicer, but garlicpowder will do (ahem) in a pinch.

To turn this into an “egg salad” or a more vegetable-rich spread, stir in fresh,crunchy vegetables. Mince them finely for more of a blended taste; leave themin larger chunks for more of a taste medley.


veggie pizza squares


Place crescent rolls on greased cookie sheet. Layer ingredients on crescentrolls. Bake 8–10 minutes in an oven at 375°F.


2 crescent rolls8 ounces cream cheese8 ounces cottage cheese3⁄4 cup mayonnaise

1 package dry ranch dressingmix

1 red pepper, diced1 green pepper, diced

s adressings

da

l a d sand

s

l

artichoke and tomato pasta salad



Heat the olive oil and garlic over very low heat, uncovered, for 10 minutes. Add the red onion rings and heat 10 more minutes.

Place in large bowl the plum tomatoes, artichoke hearts, red bell pepper, blackolives, capers, and oregano.

Add the artichoke juice to the onion mixture in a saucepan over medium heat.Cook until reduced by half. Pour over tomato mixture in bowl. Add the pars-ley and basil leaves. Allow to marinate at room temperature while preparingthe pasta.

Add the rotini to boiling water and stir. Boil, stirring, 7 minutes or until almostcooked (rotini will soften further in salad). Drain and add to tomato mixture.Add the tuna and provolone. Toss to coat.


1⁄4 cup olive oil2 or 3 cloves garlic, minced1 cup very thinly sliced red

onion rings3 plum tomatoes, coarsely

chopped3 canned artichoke hearts,

quartered1 medium red bell pepper,

seeded and coarsely chopped6 black olives, sliced1 teaspoon capers

1 teaspoon dried oregano1⁄2 cup juice from canned

artichokes1 tablespoon very finely chopped

parsley1 tablespoon very finely chopped

fresh basil leaves2 cups rotini1 package (7 ounces) no-drain

tuna1⁄2 cup cubed provolone

(optional)

asian crunch salad

C O N T R I B U T E D B Y TA N I S S TO L I A R

Note: This is a great salad to bring to a potluck. It makes a big salad, but thereare never any leftovers!

While chopping the cabbage and onions, brown the Ramen noodles,almonds, and sesame seeds in the oven. Watch them—they can burn

easily! I use separate baking sheets for each and brown at 375°F.

Shake the dressing ingredients well. Mix the cabbage, browned items, anddressing and let sit in fridge for 30 minutes to 1 hour to blend.

S A L A D S A N D S A L A D D R E S S I N G S 77

SALAD:1 large Napa cabbage, chopped8 green onions, chopped2 packages Ramen noodles (buy

the soup mix and throw outthe seasonings), crumbled

7 ounces slivered almonds1⁄4 cup sesame seeds

DRESSING:1 cup light salad oil1⁄4 cup apple cider vinegar1⁄2 cup sugar (sounds like a lot, but

the salad is not overly sweet)

2 tablespoons soya saucePepper

auntie june’s chicken salad

C O N T R I B U T E D B Y K A R E N L . L E W

Note: From my sister-in-law June Lee.

Season chicken with salt and garlic salt and roast till tender. Set aside to cool.Brown sesame seeds on medium heat in about a 4-quart pot. Set aside.

Lightly sauté bamboo shoots. Set aside.

Fry rice sticks. To fry rice sticks, put at least 1 inch of cooking oil in the potused before. Heat at high temperature. Test oil by putting one rice stick in.When it puffs up quickly, oil is ready. Do a handful of rice sticks at a time.You may flip over the rice sticks to make sure all are puffed up. Drain offextra oil by putting them on paper towels.

Shred chicken when cool. Mix together mustard, pepper, sesame seeds, andsesame oil. Toss mixture with shredded chicken in a big bowl until well mixed.Add in shredded vegetables. Gently mix in rice sticks just before serving.


1 large roasted chicken, prefer-ably rotisserie

Salt to tasteGarlic salt to taste1⁄2 cup sesame seeds1 small can bamboo shoots,

shredded1⁄2 package rice sticks (from local

Asian market)Cooking oil2 heaping teaspoons dry mustard

(mix in just enough water tomake paste)

Black pepper to taste, preferablyfresh-ground

1⁄2 cup sesame oil3 stalks celery, shredded4–6 green onions, shredded (only

the white part)1⁄2 cup Chinese parsley (cilantro),

fresh (can use Americanparsley)

4 cups iceberg lettuce, shredded

blue cheese coleslaw


Grate or chop cabbage. Chop green onions and add to cabbage. Mix remaining ingredients and toss with cabbage and onions. I’ve also added

a little chili powder. After tasting this the first time, Ike, my father-in-law,implied that I would be less than welcome at the next family gathering unlessI was accompanied by this coleslaw.


1⁄2 head cabbage1 bunch green onions1⁄2 cup mayonnaise1 tablespoon horseradish sauce

or 1 teaspoon of the real stuff

2 ounces blue cheese1⁄4 teaspoon cumin1⁄4 cup chopped fresh cilantro

cabbage and miso


Note: Dashi is fish broth, available in powdered form at Asian food shops.

Cut the cabbage into bite-size pieces about 1 centimeter wide. Mix the miso, sugar, and water or dashi in a bowl. Boil a small amount of water in a pot.

Add salt and cabbage. Cover for 2–3 minutes to steam the cabbage until it hassoftened but still remains slightly firm or al dente. Drain. Add the cabbage tothe dressing. Stir well.


CABBAGE:250 grams (scant 2 pounds)

cabbage leavesPinch of salt

DRESSING:1 tablespoon miso1 teaspoon sugar

1 tablespoon water or dashi

david’s salad dressing

C O N T R I B U T E D B Y DAV I D H AY N E S

This recipe has no set ingredient quantities because it is almost entirelya matter of taste. I normally make enough for about 4 individual salads,

probably 2 or 3 ounces. I make it in any small (1⁄2 pint or large baby food) jarthat has a good lid. Put equal portions of oil and vinegar in the jar. Addpressed garlic (I start with 4 cloves) and equal portions of basil and tarragon,each smashed in the palm with the thumb (I start with about 1 teaspoon ofeach). Add about half as much salt as basil, cap the jar, and shake well. Nowtaste the mixture and try to correct for each of the flavors. If it’s too vinegary,add a little oil; if you can’t taste the garlic, press in a couple more cloves; andso on. Shake well before use.


Oil (I use regular old vegetablesalad oil.)

Vinegar (I use regular old whitevinegar.)

Garlic, freshBasil, driedTarragon, driedSalt

delicious italian bean and tomato salad

C O N T R I B U T E D B Y A L E X I N E H A RT


Heat the garlic in the olive oil 1 minute in a pan atop the stove. Remove garlic. Add fresh or dried herbs (about 1 teaspoon each). Add beans.

Add tomatoes. Stir, and add a pinch of salt and pepper. Heat a minute. Stir inham. Heat through. Remove from heat. Serve in bowl on top of fresh spinachor arugula. Serve a slice of French bread or a French roll on the side.


1 garlic clove, crushed2 tablespoons olive oilFresh or dried herbs, such as

sage and thyme1 can cannellini beans (Hanover

is significantly cheaper thanGoya.)

1 can diced tomatoes (I like thekind with basil, garlic, andoregano.)

Pinch salt and black pepper2⁄3 cup bite-size pieces of cooked

ham, prosciutto, or baconFresh spinach or arugula

dutch potato salad


Yield: 6 servings

Note: My mother used to make this back in the days when no one worriedabout cholesterol. Not exactly heart-healthy, but tasty.

Scrub potatoes; for better flavor and texture, leave them unpeeled. Cut potatoes into slices. Bring 11⁄2 inches water to boil in bottom of 3-quart

steamer. Place potato slices in steamer basket; cover and steam over rapidlyboiling water 10 minutes. Cut bacon slices into small pieces. Cook in fryingpan over low heat until crisp. Drain bacon pieces on paper towels. Reservefat in pan; allow to cool. When potatoes are done, place steamer basket overcolander and uncover. Allow steam and water to disperse. Place potatoes,onions, and sliced hard-cooked eggs in large bowl. Add bacon pieces. Placeraw egg in small bowl and beat slightly. Add vinegar, salt, and pepper; beatthoroughly. Add egg mixture to bacon fat in pan. Simmer over medium heat,stirring constantly, until thick. Pour bacon-fat mixture over potato mixture.Toss. Serve immediately.


4 large or 6 medium potatoes6 slices bacon1⁄4 cup chopped onions2 or 3 hard-cooked eggs, sliced

1 raw egg6 tablespoons cider vinegar1 teaspoon salt1⁄4 teaspoon pepper

french salad dressing


Note: From the recipe collection of my mother-in-law, Mary Lu. This one’s notred and is really good.

Combine all ingredients and shake well. Change the flavor by varying the type of vinegar you use. Red wine, white wine, and cider vinegars are all

good in this recipe.


1⁄2 cup vegetable oil1⁄4 cup vinegar1 teaspoon garlic powder3 teaspoons sugarSaltLemon pepper

1⁄2 teaspoon dill weed1⁄4 teaspoon dry mustard1⁄4 teaspoon horseradishDash Tabasco sauceDash Worcestershire sauceDash paprika

grapefruit salad or dessert

C O N T R I B U T E D B Y S U E V E S E T H

You can change the quantities of all of the ingredients to suit your taste.You can use all grapefruit or all oranges—just use good-quality fruit for

this. Peel the fruit and remove the white pith. Break fruit into segments andcut the segments into bite-size pieces. Add the remaining ingredients exceptthe pistachios. Refrigerate for at least 30 minutes or for several hours. Sprinkleon the pistachios just before serving.


2 or 3 grapefruits, white or pinkor both

2 or 3 oranges1 cup sweetened flaked coconut

2 tablespoons Campari2 tablespoons sugar1⁄2 cup pistachios, toasted

hot bean salad


Cut bacon into small pieces into a 2-quart casserole dish. Microwave on high for 3–4 minutes. Remove cooked bacon with slotted spoon to paper

towels to drain. To the bacon drippings in the casserole dish, add sugar andcornstarch, blending well. Stir in salt, pepper, and vinegar. Microwave on high3–4 minutes, until thick. Add drained beans and onion slices to sauce in casse-role, stirring well. Cover. Microwave on high for 6 minutes, stirring after 3.Let stand for 10 minutes before serving. Sprinkle cooked bacon over topand serve.


4 strips bacon1⁄2 cup sugar1 tablespoon cornstarch1 teaspoon salt1⁄4 teaspoon pepper2⁄3 cup vinegar (I usually use

cider vinegar.)

1 can (15–16 ounces) cut greenbeans, drained

1 can (15–16 ounces) cut waxbeans, drained

1 can (15–16 ounces) red kidneybeans, drained

1 onion, sliced (I chop it.)

noncook’s pasta salad

C O N T R I B U T E D B Y NAO M I K I E T Z K E YO U N G

Note: I am probably violating a moral law by giving a “cheating” recipe to sucha gourmet crowd. Do not disclose how easy this was, and you can bask smuglyin undeserved compliments. Assemble this the night before the potluck or fam-ily appearance; all ingredient amounts can be scaled up or down to taste.

Boil the pasta in a large pot, with the pinch of salt and the plop of oil to minimize sticking and boiling over. (If you are a hard-core noncook, con-

sult the package for how many minutes this takes.) You may add the peas inthe last part of the boiling if you remember, but no harm is done if you don’t.Drain the pasta, and combine it with all the remaining ingredients in a largebowl. Refrigerate overnight. If you think of it, or you have insomnia, shake orinvert the bowl a few times while pasta is chilling. (If you invert the bowl tomix, first be sure the seal is good. Don’t ask how I know.)


1 medium-size bag vegetablerotini (aka corkscrew noodles;any pasta works here, butprettiness counts!)

Pinch of salt1 “plop” of olive oil1 large sweet onion, chopped

fairly fine

1 small can chopped black olives,drained

2 cups frozen peas (Fresh wouldbe a waste; canned are anabomination.)

1 bottle Russian dressing (Thecheap stuff at the no-brandstore works fine, but be aselegant as you like.)

nutty cabbage salad with beets

C O N T R I B U T E D B Y M I C H E L L E H O R N

Combine slaw, cabbage, and beets in a large bowl. Add mayonnaise and blue cheese and mix well. Toast walnuts in a small skillet over medium-

high heat and cook until golden, shaking the pan, about 2–3 minutes. Topservings with the toasted walnuts


1 pound packaged coleslaw mix(shredded carrots and cabbage)

10 ounces shredded red cabbage16 ounces canned beets, drained

and thinly sliced

11⁄2 cups mayonnaise1⁄4 cup blue cheese, crumbled1⁄4 cup chopped walnuts

pasta alla caprese (tomato–basil pasta salad)


At least 11⁄2 hours before serving, combine tomatoes, garlic, pepper, basil, oil, salt, and pepper in a bowl large enough to hold both the sauce and the

pasta. Let stand without refrigeration so the flavors will meld. Cook, drain,and cool the pasta. When ready to serve, stir up the sauce to combat the sepa-ration of oil. Fold sauce into pasta. Stir in mozzarella. Serve immediately withParmesan on the side.

Note: This travels well and can be made up the night before. Stir the sauce intothe pasta just before leaving the house with the salad.


1 pound cooked pasta (macaronitypes are best, like penne orziti)

12 plum (Italian) or 4 large toma-toes, sliced into thin strips ordiced (about 5 cups)

3–4 smashed cloves of garlic20 leaves fresh basil, torn into

bits, or about 21⁄2 tablespoonsdried basil

1⁄2 cup olive oil1 teaspoon saltGround pepper to taste8 ounces mozzarella, grated

coarselyFreshly grated Parmesan for

garnish

ruth’s easy pasta salad

C O N T R I B U T E D B Y RU T H E . T H A L E R - C A RT E R


Note: Cooking time is about 1⁄2 hour.

Follow directions on box for preparing pasta slightly al dente (set water toboil, add a dash of salt, add pasta), although I use only about 1 quart of

water. While pasta is cooking, chop the peppers and onion. Melt butter insaucepan. Sauté veggies lightly in butter. Drain pasta and place in large, roundbowl. Add frozen peas and sautéed veggies; toss. Add dash of salt, lemon pep-per, oregano, garlic (or seasoned salt), and 1 tablespoon oil; toss. If for indooruse, add 1 tablespoon mayonnaise. Toss again. Cover with foil or plastic wrap.Let sit in fridge overnight.

Makes colorful, versatile picnic salad/side dish/vegetarian dish. Can be servedfresh and warm, but flavors soak in best if salad sits in fridge overnight.


1-pound box shell pasta (or penneor elbow noodles; shells lookmore elegant)

1 tablespoon butter1 each small to medium green,

red, yellow, and orange peppers1 small half of an onion

(8-ounce bag at most if usingprechopped onions)

1 small package frozen peasSaltLemon pepperOreganoGarlicVegetable oil

spicy blue cheese dressing


Mix all ingredients and chill. Proportions can be adjusted freely. Shake well before serving. Keeps (refrigerated) for months.


8 ounces blue cheese crumbles3⁄4 cup oil (I use sunflower oil.)4 tablespoons coarse ground

black pepper (more or lessdepending on how much ofa pepper hound you are)

3⁄4 cup Worcestershire sauce

spinach and eggs (a sort of warm salad) for two

C O N T R I B U T E D B Y S H E I L A WA NAWA S H

Heat a very large frying pan and sauté the onion and garlic in oil until they start to get fragrant. Dump in all of the spinach and let it just start to wilt

as you’re salting and peppering. Add the zest if you really like lemon, just thejuice if you’re kind of indifferent, and then stir in the feta. As soon as the spinachcomes down in the pan so you can push it around, try to make four rough “holes”and drop in the eggs. Make a cross of paprika on each egg and cover the pan tillthey’re poached to your liking. Tip the whole into bowls and serve fresh crustybread to dip into the eggs (if that’s how you grew up) and to sop up the juices.Somehow, the spinach never burns or indeed overcooks once you’ve put in theeggs, and the sauce is a tasty but not too rich dressing. Try it again with a creamyblue cheese, almost any green you can think of—beet greens or endive are good—and I’m sure you’ll be hooked.


1–2 tablespoons olive oil1 small onion, sliced (if you

think of it!)2–5 cloves chopped garlic1 bag (10 ounces) or a large

bunch of well-washed freshspinach

Salt and freshly ground pepperZest and juice of 1 lemonCrumbled feta (whatever you’ve

got—about 1⁄2 cup)4 eggsPaprika

spinach–bacon salad


Note: Long-time favorite from the recipe collection of my mother-in-law,Mary Lu.

Tear spinach and lettuce, combine. Fry bacon crisp and crumble.

Dressing: Combine all ingredients except cottage cheese and shake well.Add half of cottage cheese and shake again.

Before serving, toss together dressing with greens, remaining cottage cheese,and bacon. Everywhere this salad goes, people ask for the recipe.


SALAD:2 pounds fresh spinach2 heads red leaf lettuce

1⁄2 pound bacon

DRESSING:1⁄4 cup sugar1 teaspoon salt1 teaspoon dry mustard1 tablespoon onion juice

1⁄3 cup cider vinegar1 cup salad oil11⁄2 cup small-curd cottage

cheese

tabbouleh (bulgur wheat salad), western galilee–style

C O N T R I B U T E D B Y D E B O R A H S . JAC O B S

My one attempt at preparing tabbouleh back in the States yielded disap-pointing results. Fortunately, this is a popular salad in the area of Israel

where I’ve since relocated, and some years ago a fortuitous encounter withrefugees from Southern Lebanon clued me in to the genuine article. TheLebanese ladies were appalled yet amused by my account of the Americanrecipe that called for soaking the bulgur wheat and then squeezing out theexcess moisture. They kindly instructed me to do as follows:

WHEAT:This gets gradually reconstituted with water (room temperature) so thatthe wheat never becomes soggy. Place the wheat in a small, deep bowl, add2 tablespoons water, and stir so that all the grains become moistened. Leavefor 10–15 minutes (or more). Repeat this process 4 or 5 (or more) times tillthe grains of wheat are softened but still chewy.

DRESSING:In a large bowl, mix lemon juice and oil together. (Note for nonpurists: Youmay wish to add further seasoning, such as crushed garlic and ground blackpepper to taste.)


1 cup bulgur wheat (fine ormedium)

1 bunch parsley, leaves and stemsWater (2 tablespoons, × 4 or 5)1⁄2–1 bunch mint, leaves only1⁄4 cup lemon juice, preferably

fresh

4–6 hothouse cucumbers,unpared and diced

1⁄4 cup virgin, cold-pressed oliveoil

1 bunch green onions, sliced fine1 teaspoon salt3 or 4 medium tomatoes, seeded

and diced

LEAVES:The Lebanese original is based on a large quantity of the local mint, na’nah,which the dictionary says is spearmint. Western households may find the mintan acquired taste and prefer to use more parsley. A total of 2 bunches is not toomuch. Try using a finely serrated knife to mince the leaves (and parsley stems)with a shredding motion rather than chopping. Set aside.

VEGETABLES:Cut and add to dressing, in that order.

MIXING:Add mint and parsley and, lastly, the bulgur. Mix well and adjust seasonings.(Another note for nonpurists: The addition of a cup or so of canned, cookedchickpeas increases the salad’s nutritional value and is compatible with its fla-vors; you might increase the amount of dressing if the chickpeas are bland.)

SERVING:May be served cold or at room temperature. The Lebanese scoop up tabboulehwith Romaine lettuce leaves, which children enjoy immensely. For picnics andschool lunches, packing the lettuce separately keeps it from wilting. This saladis best eaten the same day it is made.


warm caesar potato salad

C O N T R I B U T E D B Y D E B B Y E N G L I S H

Note: This is quick and easy, with the flavors of the classic Caesar salad.

In a 3-quart saucepan, place the potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low, and cover; simmer for about

10 minutes or until the potatoes are fork-tender. Meanwhile, in a mediumbowl, mix the remaining ingredients. Drain the potatoes, and gently toss withthe dressing in the bowl. Serves 4 as a side dish.


11⁄4 pounds red-skinned potatoes,cut into 3⁄4-inch chunks

2 tablespoons mayonnaise1 tablespoon grated Parmesan

cheese2 teaspoons cider vinegar1 teaspoon Dijon-style mustard1⁄2 teaspoon coarse salt

1⁄4 teaspoon coarsely groundblack pepper

1⁄4 teaspoon anchovy paste2 green onions (or scallions),

sliced, or 1 small shallot, diced1 tablespoon chopped fresh

parsley

m a i nd

shes

adobo



Note: The total preparation time is 90 minutes. Don’t be afraid of the vinegar—it tenderizes the meat, which will fall off the bone when cooked. This dish isgood with plain white rice.

Mix garlic, soy sauce, vinegar, water, bay leaves, and peppercorns. If you’re brave, you can taste the mixture to see if it tastes all right, but unless you

know what adobo should taste like, this is somewhat pointless until you becomean adobo aficionado. Until then, just throw the meat and liquid together into alarge pot. Cook on medium until liquid has boiled away. This can take roughlyan hour. Stir when you remember to while you do other things such as read,practice your editing skills, or watch reality television.


3 pounds meat—either a whole,sectioned chicken or pork(pork ribs work)

5 cloves minced garlic (the stuffin the jar works)

3⁄4 cup soy sauce

1⁄2 cup distilled white vinegar1⁄4 cup water3 whole bay leaves1⁄2 tablespoon whole black

peppercorns

baked orange chicken


Clean and cut into chunks the carrots, onions, and potatoes, and set themaside.

Lightly oil the pan. Have the meat at room temperature. Work it with yourfingers and pierce it with a fork to loosen it up. Rub the meat with a cutorange, then rub in pepper, sage, salt, and ginger. Do all of each piece, notonly one side.

Let’s assume that you’re using a roasting pan and you’ve left the skin on.Arrange the meat, skin side up, and veggies in the pan. Be sure meat doesn’toverlap meat. Sprinkle the whole thing with the last two herbs, chervil or basiland marjoram or rosemary. Carefully grate some color from the orange rindand sprinkle that too. Mix a bouillon cube or two in not much hot water andadd it to the pan. Put some sliced or grated ginger down in the juice.

When you put the veggies in depends on how big the pieces are and howcrunchy you like them. Veggies can overlap meat because they’re easier tomove around, and eventually all this meat will have to be exposed to brown,but that’s later.

Continues…

M A I N D I S H E S 99

Chicken or turkey, skin optional1 or 2 sweet, juicy orangesSweet onions, cut into fairly big

chunksSafflower oil, or any oil with not

much flavor of its ownCarrots, peeled or not, cut to

bite-size piecesNew potatoes, or any potato you

like, cut to bite-size pieces

Triple Sec, or any orange-flavored liqueur

Black pepper, sage, and salt(optional)

Chervil, sweet basil, or someother light, green herb

Marjoram or rosemary, not bothFresh ginger, gratedA few veggie bouillon cubes (the

low-salt kind)

Cover the pan fairly tightly and bake at roughly 325°–350°F—cook low andslow. Baste anytime you like, whether or not it’s needed. About halfwaythrough the cooking time, add the orange juice and some Triple Sec; dribbleover everything while holding your head over the pan and inhaling deeply.Remember, only while you’re cooking this do you have it all to yourself, soenjoy. Re-cover and continue cooking. When the meat seems done, removethe cover, scoot the veggies aside, baste everything well one more time, andput it back in the oven to brown. Brown this after it’s cooked, not before, soit cooks while it’s still unsealed and vulnerable to all those flavors. You’ll haveto turn it once to brown both sides. Let the veggies brown too. Err on theside of overcooking the meat, because this ain’t finger food.


baked ziti


Cook ziti according to package directions. Drain and set aside. In a 13′′ × 9′′casserole dish (lightly greased), pour 1⁄2 jar of spaghetti sauce. In a large

bowl, mix Ricotta cheese, eggs, Parmesan cheese, 1⁄3 cup mozzarella, oregano,salt, and pepper. Stir in cooked ziti and mix well. Pour all into casserole pan.Top with remaining 1⁄2 jar of sauce and 8 ounces Mozzarella cheese. Bake30–40 minutes (until bubbly) at 350°F. Serves a crowd! This recipe can be halved.


1 pound ziti (also good withpenne, rotini, or other shapes)

16 ounces Ricotta cheese2 eggs1⁄2 cup grated Parmesan cheese1⁄3 cup grated Mozzarella

8 ounces Mozzarella cheese(grated or slices)

2 teaspoons oregano1 teaspoon salt1 teaspoon pepper26- to 28-ounce jar favorite

spaghetti sauce

barbecued spare ribs


Note: Most commercial barbecue sauces contain sugar. My own recipe usesa no-sugar barbecue sauce.

SAUCE:Melt the margarine in a skillet. Add the onion and celery. Process with the steelblade in a food processor. Return to skillet. Stir in the cider vinegar, Worcester-shire sauce, lemon juice, catsup, mustard, salt and pepper, and Tabasco sauce.Cook until flavors blend (about 20 minutes). Makes 11⁄2 cups of sauce.

RIBS:Heat oven to 350°F. Sear spare ribs in a cast-iron pan on the stovetop. Coatwith a no-sugar barbecue sauce, and add some water to the pan. Bake in theoven 2 hours, turning and basting once or twice. Be sure there is some waterin the bottom of the pan throughout the cooking.


MEAT:4 pounds spare ribs

SAUCE:2 tablespoons margarine3 tablespoons chopped onion1⁄2 cup chopped celery2 tablespoons cider vinegar1 tablespoon Worcestershire

sauce

1⁄4 cup lemon juice1 cup Heinz brand catsup1 teaspoon dry mustardSalt or salt substitute, pepper to

tasteDash Tabasco sauce

beef-and-macaroni casserole with italian vegetables


Yield: 8 servings (625 calories per serving)

About 1 hour before serving, prepare macaroni as label directs; drain; spoon into 13′′ × 9′′ baking dish; keep warm. Meanwhile, cut green pep-

pers into 1⁄4-inch-thick strips. Thinly slice onions and mushrooms. In 12-inchskillet over medium heat, in hot salad oil, cook green peppers, onions, mush-rooms, and 1⁄2 teaspoon salt until vegetables are tender, stirring occasionally.Reserve 1⁄3 cup vegetable mixture into baking dish with macaroni. Preheat ovento 350°F. In drippings remaining in skillet, cook ground beef and garlic overhigh heat until beef is well browned and all pan juices evaporate, stirring fre-quently. Stir in tomatoes with their liquid, pepper, half of the shredded moz-zarella cheese, and 1 teaspoon salt. Spoon beef mixture into baking dish withmacaroni and vegetables; toss gently to mix well. Sprinkle with remainingmozzarella cheese. Bake 20 minutes or until cheese is melted and mixture ishot and bubbly. Garnish with reserved vegetables.

That is the formal recipe. I call it Hungarian Goulash, because it was so muchlike the recipe that my mom made and called Hungarian Goulash. Past genera-tions of Hungarians would probably roll over in their graves, though.

Continues…


16-ounce package elbowmacaroni

3 medium green peppers3 medium onions1⁄2 pound mushrooms3 tablespoons salad oil 11⁄2 teaspoons salt

11⁄2 pounds ground beef1 garlic clove, minced1 28-ounce can tomatoes1⁄4 teaspoon pepper8-ounce package mozzarella

cheese, shredded (2 cups)

I have modified the steps for the sake of time:

Prepare macaroni as label directs. Drain and return the macaroni to the potthat it was cooked in (it has to be fairly big to accommodate the rest of the in-gredients). Meanwhile, cut green peppers into 1⁄4-inch-thick strips. Thinly sliceonions and mushrooms. (I am not that careful. It depends on how picky youreaters are—you know how kids are.) In 12-inch skillet over medium heat, inhot salad oil (it always seems as if I have to add more oil until I add the mush-rooms), cook green peppers, onions, mushrooms, and 1⁄2 teaspoon salt (I don’tcook with salt; I let people add it) until vegetables are tender, stirring occasion-ally. Remove vegetables and put in pot with macaroni. Cook ground beef andgarlic in skillet until beef is well browned and all pan juices evaporate (themushroom juice never evaporates—maybe I’m not patient enough?), stirringfrequently. At this point, I just throw everything into the macaroni (I drain thegrease from the hamburger) and then put the hamburger in the macaroni. Stirin tomatoes with their liquid, pepper, all the shredded mozzarella cheese, and1 teaspoon salt. Then heat it up on the burner and stir until it is a yummy,gooey mess. It probably takes about an hour to make—lots of chopping andstanding over the stove. I just throw everything into the pot that I cook themacaroni in. I don’t put it in the oven, which saves time and cleanup.


bourbon-basted salmon


Yield: 4 servings from the grill

Combine all marinade ingredients and pour over salmon fillets in a shallowbaking dish. Marinate in refrigerator at least 1 hour.

Remove salmon from marinade (reserve) and grill salmon on oiled grill, turn-ing once, about 7 minutes per side. Brush with reserved marinade during cook-ing. While cooking, drink a bourbon and water.


11⁄2 pounds salmon fillet1⁄4 cup brown sugar3 tablespoons bourbon

3 tablespoons green onion,chopped

2 tablespoons soy sauce2 tablespoons vegetable oil

caddy ganty halibut

C O N T R I B U T E D B Y D E E LO N G E N BAU G H

Note: Caddy and Prosper Ganty owned some cold storages in Alaska foryears. They liked to summer in Pelican, a village built around one of theircold storages. Caddy liked to cook and devised this halibut recipe. The sum-mer it came to Sitka, sour cream sold out as soon as the barge delivered itto the grocery stores.

Cut halibut into approximately 2-inch chunks. Place in bowl, slice onion on top, and cover with wine. Marinate at least 2 hours (longer is fine).

Pour wine off and roll halibut in bread crumbs. Place fish in shallow bakingpan. Slather on sour cream. Bake at 500°F (yes, 500°F) about 5 minutes.

Do not let dog or child near the oven or wine.


HalibutSour creamSeasoned bread crumbs

White wine1 sliced onion

carolyn’s good-for-you lasagna

C O N T R I B U T E D B Y C A R O LY N H A L E Y

Note: This is a dish for people who are not fussy cooks. Also good if you’rewatching calories and fat/salt/sugar intake. It comes out flat compared withother lasagnas, but it’s gooey and yummy and satisfying and makes great left-overs: Just pop a refrigerated square into the microwave for an instant meal.DeBole’s brand pasta is a key ingredient. This pasta is blended with Jerusalemartichoke flour, which makes for a lighter-weight, more flavorful, less “sticky”carbohydrate. It is also organically produced. Available in health-food storesand “better” supermarkets (that is, in the United States—I don’t know its avail-ability elsewhere. The idea is to use something besides the overrefined whitestarch that is most pasta. Choose what works for you.)

Cook noodles until pliable, rinse in cold water. While noodles are cooking, mix all vegetables and/or meat with ricotta cheese. Blend cheese mix with

tomato sauce to desired consistency. Smear some tomato sauce on the bottomof the baking dish. Lay out 3 noodles lengthwise and 1 across to cover the floorof the dish. Spread half the cheese–tomato sauce mix evenly on this layer.Repeat noodles layer. Repeat mix layer. Top with final 3 noodles lengthwiseand 1 across. Coat with straight tomato sauce and top with shredded cheese.

Continues…


12 DeBole’s lasagna noodles26-ounce jar spaghetti sauce,

lowest-salt variety you enjoy15- or 16-ounce container fat-

free ricotta cheese1 red bell pepper, diced4-plus ounces shredded cheese,

any variety that melts well

Any quantity diced, cooked hotsausage, or cooked groundbeef/pork (optional)

A few cloves diced or pressed gar-lic or other vegetables, diced,cooked, or raw (optional)

Seasonings to taste (optional; adollop of salsa adds zip; salt-freespice blends also work well)

Cover dish with aluminum foil. Bake approximately 30 minutes at 350°F, thenremove foil and cook another 15 minutes. Remove and let stand before cuttinginto 8 squares.

Sides that go well with this dish and will feed a group:• “Garbage” salad—tossed greens and veggies, the biggest variety you can put

together, with a flavored oil-and-vinegar dressing• Tropic-berry fruit salad—1 pint blueberries, 1-plus pint strawberries, 4 kiwis,

1 mango, all peeled and chopped as necessary, tossed together, then servedas is, or with French vanilla ice cream or yogurt


chicken–avocado sandwiches


Mix all ingredients except mayonnaise and English muffins together. Spread the mayonnaise on English muffins, top with the mixture.

Put the grated cheese on top. Broil the sandwiches until the cheese meets.


11⁄2 cup cooked shredded chicken61⁄2 strips bacon, crumbled1 ripe avocado, peeled, pitted,

and chunked

Dash curry powderMayonnaise as desiredEnglish muffinsCheese of your choice, grated

chicken cacciatore


Yield: 4

Skin the chicken breasts. Chop peppers and onion. Spray roasting pan andcover with nonstick cooking spray. Add half of sauce to pan. Add chicken,

peppers, onion, salt, pepper, and garlic. Add remaining sauce. Add water (1:2 ratio to sauce). Add sweet basil. Cover and bake in oven at 350°F for 21⁄2 hours.


4 chicken breasts and wings(amount can vary)

1 large can tomato sauce2 green peppers1 onion

Salt, to tastePepper, to tasteGranulated garlic, to tasteSweet basil, to taste

chicken veronique

C O N T R I B U T E D B Y T E R RY S P E N C E R

Yield: 4 servings

Note: Given to me by Debbie Braden, a California college roommate fromlong, long ago.

Place chicken breasts in baking dish. Pour sweet ’n’ sour sauce over chicken.Bake at 350°F for 11⁄4 hours. Five minutes before chicken is done, add

grapes and almonds.


2 cans sweet ’n’ sour sauce1–2 pounds chicken breasts

1 can seedless grapes, drained(or the equivalent in freshgrapes)

Sliced almonds to taste

chilaquiles for one

C O N T R I B U T E D B Y M A RY J OA N O ’ C O N N E L L

Note: Adapted from Recipe Cottage, at www.recipecottage.com.

Tear tortillas into smallish pieces. Heat about 1⁄2 inch oil in heavy saucepan or deep skillet. Fry tortilla pieces in hot oil for about a minute or until crisp.

Remove with slotted spoon. Drain on paper towels.

Pour all but 1⁄2 tablespoon oil from skillet and put tortillas back into skilletwith egg and salt. Cook and stir until tortillas are coated and egg is set. Stir in red chile sauce, 2 tablespoons of the cheese, the water, and half theonion. Let simmer uncovered for 15 minutes. Serve topped with remainingcheese and onion.


2 stale corn tortillasCooking oil1 slightly beaten eggPinch of salt5⁄8 cups bottled red salsa

3 tablespoons soft Mexicancheese (queso fresco) orfarmer cheese, divided

2 tablespoons water1 tablespoon sliced green onion,

divided

cider-roasted chicken breasts

C O N T R I B U T E D B Y J E A N N E T T E C É Z A N N E

Note: The chicken needs to soak in cider brine for at least 8 hours, or preferablyovernight, before the chicken can be cooked.

To make the brine, combine apple cider with salt, bay leaf, and peppercornsin a Dutch oven (extremely large pot). Bring to a boil. Remove from heat

and add the water.

Rinse the chicken, pat dry, and cut off any excess fat. When the brine is cool,add the chicken, cover, and store in the refrigerator for 8–24 hours. (If thereisn’t enough room in the refrigerator for the Dutch oven, refrigerate thechicken and brine in large zip-top plastic bags.) Turn the pieces of chicken(or bags) occasionally.

When it is time to cook the chicken, preheat the oven to 350°F. In an uncov-ered saucepan, bring the cider to boil under a medium flame. Heat the ciderfor 15–20 minutes to thicken it. Meanwhile, chop the onion into small piecesand mince the garlic. Place the chicken in a baking pan and discard the brine.Baste the chicken with the thickened cider. Pour the excess cider into thebaking pan.

Continues…


BRINE:2 cups apple cider2 tablespoons salt1 bay leaf2 teaspoons black peppercorns6 cups water

6–8 chicken breasts/chickenthighs

Large zip-top plastic bags (maybe needed for marinatingchicken in brine)

SAUCE:2 cups apple cider1⁄2 onion

2 garlic cloves

Sprinkle garlic and onion over the top surface of the chicken breasts. Coverthe baking pan with aluminum foil. Bake for an hour. Check after 45 minutesto make sure that there is still some liquid in the pan. If it has all evaporated,add 1⁄2 cup of water. If served the next day, may be a little dry unless storedwith more thickened cider.


clam and tomato pasta sauce

C O N T R I B U T E D B Y K A R E N E . B L AC K


This is more a list of ingredients than a recipe. All to your taste and preferences,of course. It’s high in iron (I can’t find anything higher than clams—even liver).It’s also high in vitamins A, several Bs, and C and in fiber, and it’s low in choles-terol, fats, and carbohydrates. In my search for a clam recipes through mydozens of cookbooks, I could find only one—for clam dip. Include/increaseor exclude/decrease your ingredients as required. I’ve thrown in a half cup offrozen peas for more color and shot some hot sauce over the top a few times.

Put a pot of water on to boil for pasta. In a large saucepan over medium-high, heat the olive oil and sauté the ingredients until tender (4–5 minutes).

Stir in baby clams, Roma (plum) tomatoes, and black beans. You can throw inthe red or white wine if you wish. Cover and simmer for about 20 minutes.

Continues…


1⁄2 white (sweet) onion, chopped(white or Spanish onions are agood size—about 3⁄4–1 cup)

1 large red pepper (sweet), cut inchunks

3 cloves garlic, chopped orminced

3 tablespoon chopped fresh basil1 tablespoon chopped fresh

oregano (I use the Italiankind—much sweeter)

1 teaspoon ground cuminSalt and pepper to taste

2 tablespoons olive oil1 can baby clams, drained (or

you could toss in a pound ofmussels to steam)

1⁄2 large can diced Roma (plum)tomatoes (or 2–3 chopped freshtomatoes; about 11⁄3 cups)

1 cup canned black beans (turtlebeans), rinsed and drained

1⁄2 cup red or white wine(optional)

1 tablespoon (approximate) fetacheese or goat cheese

Meanwhile, cook 1–2 cups of your favorite pasta (this doesn’t make muchpasta, so you can increase it—I use a high-fiber penne). Drain and add to thecooked pasta sauce.

Over each serving, crumble feta cheese or creamier goat cheese. Serve witha nice green salad.


coq au vin


Yield: 4 servings

Note: Cook this in a red clay pot (Romertopf brand) if you have it, and serveit with a spinach salad (with a sweet dressing) and rice. Good winter dish.

Combined all ingredients except the mushrooms and pour over chicken in covered baking dish. Cook at 350°F for 1 hour. Uncover, add mush-

rooms, and cook 15 more minutes. While this is cooking, drink a glass of redwine and prepare the spinach salad.


3⁄4 cup red wine1⁄4 cup soy sauce (Kikkoman is

best)2 tablespoons vegetable oil2 cloves garlic, sliced1⁄2 teaspoon garlic salt

1 teaspoon ginger1⁄4 teaspoon oregano1 tablespoon brown sugar1 large chicken, cut into piecesHandful of fresh sliced

mushrooms

cornish pasty


Yield: 8 servings

Note: Given to me by Dorothy Ferguson, ex-mother-in-law and farm wife.

Place bottom crust in regular pie pan. Lift potatoes and onions out ofwater with hands. Don’t drain dry; just take them in your hand and water

will drip. Put them atop the bottom crust with the meat, salt, pepper, andbutter. Put on top crust. Seal the edges, but don’t make slits. Bake at 350°Ffor 15 minutes. Turn down to 325°F and bake about 11⁄2 hours. Make 2 smallholes in crust and pour in about 2 tablespoons cream per hole. Bake an addi-tional 1⁄2 hour at 325°F. Serve warm or let cool and freeze for later consump-tion. (They’re even better after they’ve been frozen.)


2 piecrusts (uncooked)1⁄2 pound cubed sirloin steak (use

fat too), more or less, to taste2 medium potatoes, cubed and

resting in water

1 onion, cubed and resting inwater

4 pats butter4 tablespoons cream (to be

added at end of baking)

deluxe chicken enchiladas

C O N T R I B U T E D B Y A N D R E A Z U E R C H E R

Yield: 4 hearty servings

Cook the chicken breasts in water until done; drain and cool, then shredchicken meat with two forks. In bowl combine chicken, onion, Parmesan

cheese, and 1 cup Monterey Jack cheese (and optional leftover pork); set aside.

For the sauce: In blender or food processor, or in bowl with stick blender,combine Ro-Tel tomatoes, whipping cream, picante sauce, egg, and coriander.Set aside.

To assemble: Divide filling into eighths; place 1⁄8 at a time inside each tortilla.Roll tightly, place seam-side down in greased 13′′ × 9′′ baking dish. Pour sauceover all. Cover with 1 cup grated Monterey Jack or cheddar cheese. Place inpreheated 350°F oven and bake 20–30 minutes or until browned and bubbly.


FILLING:11⁄2 pounds boneless, skinless

chicken breastsWater to cover1⁄2 cup chopped onion

1⁄3 cup grated Parmesan cheese1 cup grated Monterey Jack cheese2 leftover cooked pork chops,

diced (optional)

SAUCE:1 can Ro-Tel tomatoes (original

style)1 cup whipping cream

1⁄3 cup picante sauce1 egg1 teaspoon grated coriander

SHELLS:8 flour tortillas (large size) 1 cup Monterey Jack or cheddar

cheese, grated

freelancer’s no-fuss slow-roasted chicken

C O N T R I B U T E D B Y K AT H A R I N E O ’ M O O R E - K LO P F

Note: I love editing while the delicious aroma from this dish fills the house.I don’t have to do anything to the chicken after preparation, so I’m free to con-centrate on work while it cooks. You can add vegetables, potatoes of any kind,and more or different spices to suit your taste.

Chop the onion, crush the garlic, and slice the mushrooms, then set them allaside. Rinse the chicken under cold running water. Cover the chicken thor-

oughly with the spices, then place it, breast side down, in a large slow cooker.(I use a Crock-Pot brand slow cooker.) Stuff the grapes into the chicken’s cav-ity. Sprinkle the onion, garlic, and mushrooms over the chicken. (Do not addany liquid to the slow cooker; cooking the chicken will produce plenty ofbroth.) If you want to eat the chicken within about 4 hours, turn on the slowcooker to High. If you’re going to eat it in 6–7 hours, turn the cooker to Low.As the end of the cooking time nears, poke the chicken with a fork. If the flu-ids that run out are clear and the chicken is tender, it’s done. Serve the chickenon a platter; don’t forget to spoon out some of the onion, garlic, and mushrooms.Save the broth for making chicken soup, or use it instead of water when mak-ing instant mashed potatoes.


1 white or red onion, chopped4–8 cloves garlic, crushed1 cup small fresh mushrooms,

sliced5- to 7-pound chicken, whole,

with skin left on

Enough white grapes to fill theinside of the chicken

Black pepper, groundPaprika, groundOregano, groundThyme, ground

grilled chicken marinade


Note: Good for those with diabetes. This dish must be cooked on a grill. It isnot intended for oven baking.

Beat egg well. Add other ingredients and mix until well blended. Marinatechicken in mixture for at least 1 hour. Overnight is best. Baste with

mixture while grilling.


1 egg1⁄2 cup vegetable oil1 cup white vinegar1 tablespoon salt

1⁄2 tablespoon poultry seasoning1 teaspoon pepper2-pound chicken

italian grilled cheese sandwiches

C O N T R I B U T E D B Y D E E LO N G E N BAU G H

Note: You can teach an intelligent dog or a small child to do these.

Butter the bread, one slice on both sides. Add cheese, onion, tomato, Italianseasoning. Grill. Tastes like tiny pizza.


2 slices bread1 slice cheddar cheeseItalian seasoning

Onion slicesTomato slices

lazy roast of beef

C O N T R I B U T E D B Y E D I T H BA I L E S

Note: This recipe came from my sister, who has no idea where she got it.

Make sure you have a covered, ovenproof pot that will hold the meat with-out the cover touching the meat. If you don’t, you can make a cover out

of aluminum foil.

Put meat in pot. Spread the cream of mushroom soup all over. (Some of itwill slide off; not to worry.) Sprinkle on herbs and then the packet of soupmix. Cover, place in oven, and cook at 250°F for about 5 hours (approximately1 hour 20 minutes per pound) or until done.

This makes its own gravy, which may be thickened with a tablespoon or so ofcornstarch mixed in a little cold water. Serve over rice or baked potato.

If preferred, this dish can be cooked in a slow-cooker by following the samedirections and adding about 1⁄2 cup of water to the pot at the start. A bay leafmay also be added. Cover and cook on high for 5 or more hours or until done.If cooked on low, allow extra time.


1 beef roast, 3–4 pounds1 can condensed cream of mush-

room soup, undiluted

Pinch of thymePinch of marjoram1 package dry onion soup mix

linguine with clam sauce


This is an approximation. I didn’t go out and test this, but it’s about whatI use. If things are too thick, you can always add a bit more clam juice or

some chicken stock, okay? Okay!

Make a roux by melting the butter over low heat and, once melted, sprinklingthe flour into it. Then, keep everything moving with a whip or a fork or some-thing. The longer you do this, the better it’s gonna be. For good gumbo, youshould devote 60 to 70 minutes to the roux. This gives you a nice dark mahoganyroux. Five to 10 minutes for clam sauce should do it.

Add the liquid bit by bit until it is absorbed into the roux and has become sauce.

Nota bene: It is far, far easier to thin than to thicken. To thicken you should startover, or make more roux on the side and add it to the mixture. Better to startthick and add more liquid—stock, clam juice, white wine.

If you buy oysters or scallops, make sure you get some liquor with them anduse it in the sauce. Ask for extra liquid at the seafood counter. Good stuff !


2 bottles clam juice The liquid from 3 cans ofminced/chopped or wholebaby clams (measure thisliquid so that you have an ideaof how much sauce you willend up with)

FOR EACH 11⁄2 CUPS OF LIQUID,YOU NEED:

1⁄4 cup sweet butter1⁄4 cup flour

Some salt and pepperA flick of Tabasco

It is my opinion that you don’t need a lot of herbs and spices in this. The naturalflavors are hard to improve on. Even wine is a bit much. If things are a bit edgy,freshwise, you can drown everything in Madeira, and use a thick, thick sauce.Impresses the local talent no end, but I still like plain old clam juice with somesalt and pepper, and that flick of Tabasco.

This is called a velouté sauce. A gourmand would retch and heave, but that’sbasically what it is—béchamel with stock instead of milk.

Do I have to tell you it’s good with squid, shark chunks, scallops, shrimp, andso on? No, I didn’t think so!


“mom’s on deadline” tortellini

C O N T R I B U T E D B Y R E B E C C A P E P P E R

Yield: 4 servings

Note: I always have the ingredients for this quick tortellini dish on hand foremergency dinners, when work overtakes the dinner hour. Fresh sage is best,and it’s easy to grow. I’ve adapted this recipe from Simple Italian Food, byMario Batali.

Cook the tortellini as the package directs. Meanwhile, melt the butter in a large sauté pan and cook over medium-high heat until a golden brown

color appears in the thinnest liquid. Add the sage, remove from the heat, andstir in the lemon juice. Drain the tortellini well, add to the sauté pan, and re-turn to the heat. Add the Parmesan cheese and chives, if using, toss to coat,and serve immediately.


1 package fresh or frozentortellini (about 1 pound)

4 tablespoons butter (1⁄2 stick)8 fresh sage leaves, or about

1⁄2 teaspoon dried sage

Juice 1⁄2 lemon1⁄4 cup freshly grated Parmesan

cheese1⁄4 cup chopped chives (optional)

mushroom quiche

C O N T R I B U T E D B Y A L E X B I R M A N

Note: Adapted by my wife, Irit, from a recipe published in the Israeli dailyMaariv.

Preheat oven to 350°F. In a large bowl beat eggs lightly. Mix in flour, oil,water, salt, pepper, and the strips from 1 onion. Sauté second onion in

4 tablespoons oil for 2 minutes. Add mushrooms to oil and stir for 2 moreminutes. Add onion-and-mushroom mixture to flour mixture. Add sun-driedtomatoes. Add cheeses. Pour mixture into ungreased 10′′ × 12′′ pan. Bake for50 minutes till light brown.

Note: 1⁄2 pound broccoli (4 heads without stems) and 1 onion may be substitutedfor the mushrooms and 2 onions above. Another alternative is 1 onion and a1⁄2-pound combination of cauliflower and sweet potato.


4 eggs1 cup self-rising flour1⁄2 cup vegetable oil3⁄4 cup water2 teaspoons salt1⁄2 teaspoon black pepper10 ounces mushrooms, sliced

2 large onions, cut into long, thinstrips

31⁄2 ounces sun-dried tomatoes(in oil), drained and cut intostrips

10 ounces Monterey Jack cheese,grated

1⁄2 pound grated feta cheese

noodle surprise


Yield: 4 servings

Note: From Pat Kirsh, my best friend from high school, decades ago.

Cook noodles until tender and drain. Sauté onion, mushrooms, and sun-flower seeds in oil until veggies are soft and seeds are crisp. Combine

noodles and veggies. Stir in cheese, eggs, yogurt, and seasonings. Turn intooiled casserole; top with bread crumbs and a little grated cheese. Bake at 350°Ffor 30 minutes, until casserole is firm.


2 cups whole-wheat macaroni1 medium onion, chopped6 large button mushrooms,

chopped2⁄3 cups sunflower seeds (out of

the shell)3 tablespoons cooking oil

1 cups grated cheese (generouscup of whatever kind youprefer for baking)

2 eggs, beaten2⁄3 cup yogurt2 pinches cayenne1⁄2 teaspoon Worcestershire sauceWhole-grain bread crumbs

oven-fried jerked pork chops

C O N T R I B U T E D B Y K E L LY S M I T H

Note: Adapted from Better Homes and Gardens New Cook Book, Meredith Corpo-ration, Des Moines, Iowa, 1996.

Heat oven to 425°F. Melt the butter in oven in a large shallow pan (a cookiesheet with sides will work). Remove pan from oven. Rinse the pork loin

chops and pat them dry. In a shallow dish, mix the egg and milk. In anothershallow dish, mix the cornmeal, Jamaican jerk seasoning, parsley flakes, andsalt. Coat the chops with egg mixture, dredge them through the cornmealmixture, and place in pan. Bake for 10 minutes. Flip chops and bake for another10 minutes, or until no pink remains. These are yummy with a green salad andmashed potatoes.


3 tablespoons butter4–6 pork loin chops, 3⁄4 inch thick

(boneless works best)1 egg2 tablespoons milk1 cup cornmeal (not corn flour)

1⁄8 cup Jamaican jerk seasoning(use more or less, to taste)

1 tablespoon parsley flakes (orchopped fresh parsley)

2 teaspoons salt

piroshki pie



Note: Make this with either good quality steak or ground sirloin. (The originaluses ground beef.) Amounts for the herbs and spices are approximate. Nutmegmay sound odd, but it is the secret ingredient that makes the dish. Unless you’reallergic to it, don’t leave it out.

Lightly flour and season the meat and brown lightly in butter and spices. Add mushrooms and onions and continue cooking till the onions are

translucent. (You may want to add more butter.) Remove from heat. Stir in the egg. Add beef stock to moisten the mixture.

Line a deep pie dish with crust. Pour in the meat mixture. Cover with topcrust. Cut vents in the top, and paint with egg beaten with a little water, ifdesired.

Bake at 350°F for 25 minutes or till the crust is brown and pretty.


1 onion, chopped2 tablespoons butter2 tablespoons flour (optional)1 pound beef, either ground or

in small pieces8 ounces sliced mushrooms1 hard-cooked egg, minced or

grated

1⁄2 teaspoon nutmeg (not optional)11⁄2 teaspoon thymeSalt, pepper, and dried parsley, to

tasteBeef stockCrust for a 2-crust pie (I use Pills-

bury’s All-Ready Pie Crust)1 egg for glaze

pork chops with low-carbohydrate “breading”


Note: You can buy fried pork rinds (also called pork skins or chicharrones) inthe potato chip section of the supermarket.

Pound the pork chops flat with a mallet. Break the egg into a flat plate. Add the oil to egg; beat mixture slightly. Dip pork chops in egg mixture.

Crush the pork rinds (chicharrones) into fairly fine crumbs on a flat plate.Dip pork chops into crumbs. Fry in 1⁄8 inch of oil; turn once. The thin porkchops cook quickly.


2 small boneless pork chops1 egg1 tablespoon oil

1 ounce fried pork rinds(chicharrones)

pork roast


Preheat oven to 500°F. Mix the salt, pepper, and garlic powder, and rub thepork roast thoroughly with the mixture. Place the roast in a glass baking

dish and put in hot oven for 5 to 10 minutes. Reduce heat to 300°F and roast20 to 25 minutes per pound (or as long as it takes till you are comfortable withits doneness). Serve hot. Eat around the fat, but it’s necessary: the more fatthe roast has, the less dry the meat will be. The roast will have a bit of a crust.The drippings can be used to make gravy.


1⁄4 cup salt1⁄4 cup pepper

1⁄4 cup garlic powder1 pork roast (the fatter, the better)

roast goose

C O N T R I B U T E D B Y H I L A RY P OW E R S

Note: This works; tender, moist, but delightfully nongreasy meat, plus all thatwonderful fat. I got the concept from a dear friend, who got it from his EasternEuropean granny (but the garlic and onions are my addition, as are the quanti-ties and the wording).

The evening before you plan to roast the goose, mix the salt and garlic.Coat the carcass with the mixture all over, inside and out, and let it rest

in the fridge overnight.

In the morning, preheat the oven to 500°F.

Wash the carcass thoroughly, inside and out. Prick it all over with a knife point,especially where the fat is thickest. Set it on a rack in a roasting pan. Peel theonions; quarter one and put it into the cavity, and slice the others and shovethem under the rack.

Put the pan in the oven and leave the temperature alone for half an hour, oruntil your nerve breaks. Draw off the fat after 15 minutes or so, storing it inclean jars, and continue to draw off fat at intervals—whenever it looks likeit’s getting deep. Spritz a little of the fat across the top of the bird occasionallyafter the first hour or so.

The later the fat comes off, the stronger the goose flavor it will have, so it’sgood to mix it with the earlier fat to spread the wealth around. It’s the bestcooking fat in the world, and makes a nice sandwich spread, too. (Which isjust as well, as there’s so much; I usually get more than a quart.) It keepsessentially forever in the freezer and a couple of months in the fridge.

Continues…


1 goose, as large as you like1⁄2 cup coarse salt (or more, if it’s

a really big goose)

1⁄2 cup crushed fresh garlic (orlikewise more)

3 large onions

After the half hour, reduce the temperature to 325°F and roast for about25 minutes per pound total (including the time at 500°F).

Remove the onions from the bottom of the pan when they get dark brown andsave them; they’re lovely. Leave the onions in the cavity and throw them awaywhen the bird is roasted.

The effect is more like roast pork than like turkey or chicken; anything thatgoes well with pork will agree with a goose.


saag panela


Note: This recipe is an example what happens when you don’t know whatyou’re doing. It doesn’t come out much like real saag paneer, but it’s good in its own way.

In a large nonstick skillet, melt the butter over medium heat. Add the ginger and sauté for 1 minute. Add the onions and garlic and sauté for 3 minutes.

Stirring after each addition, add in the salt, cumin, turmeric, coriander, andgaram masala. Stir in the spinach. Reduce heat and cook uncovered, stirringoccasionally, for 20 minutes. Stir in half-and-half. Increase heat to medium andadd the cheese. Stir frequently until the cheese is completely melted. Serve hot.


3 tablespoons salted butter1 tablespoon finely chopped

ginger (bottled okay)2 large or 3 medium cloves

garlic, sliced (optional)1⁄2 cup diced onion (optional)1⁄4 teaspoon salt1⁄4 teaspoon ground cumin1⁄4 teaspoon ground turmeric1⁄2 teaspoon ground coriander

1⁄2 teaspoon garam masala1 pound fresh spinach, washed,

de-stemmed, coarsely chopped(frozen is okay, but thaw itfirst)

1⁄2 cup half-and-half6 ounces panela, cut into small

pieces (mozzarella or Mon-terey Jack okay as a substitute,but they will change the flavor)

southern fried chicken

C O N T R I B U T E D B Y D O N DA L E

Preheat oven to 375°F. Heat Crisco in oven in a large, deep cast-iron skillet.Place the flour and cornmeal in a brown paper bag; add salt, black pepper,

paprika; and shake it up. Dip the chicken pieces in the milk and then add thechicken 3 pieces at a time to the bag. Shake well to coat each piece. Removethe hot skillet from the oven. Slowly add the chicken pieces to the hot panskin-side down. Cook the chicken skin-side down in skillet on stovetop onmedium-high heat just to brown it. Turn chicken skin side up and put skilletin oven. Bake for 35 to 40 minutes. Do not turn the pieces. Drain on paper towelsand transfer to a platter.


2 tablespoons Crisco or more ifneeded

1 (3- to 4-pound) whole chicken,cut up

1 tablespoon salt

11⁄2 cups flour1⁄2 cup yellow cornmeal2 teaspoons black pepper1 teaspoon paprika1 cup buttermilk or plain milk

spanish rice


Yield: 2 servings

Note: Recipe from Ann Spencer. This was one of the dishes I grew up on lastcentury, and it continues to be one of my favorites.

Brown meat, onions, bell pepper, and chili powder. Add all other ingredientsexcept rice. Bring to slow boil. Remove from heat and stir in instant rice.

Cover for 5 minutes or until rice is set.


1⁄2 pound hamburger2 cups instant rice8 ounces tomato sauce1 cup water or beef broth (if the

meat is really lean, use beefbroth)

1 medium green bell pepper,diced

1 large tomato, cut in wedges(or 1 can diced tomatoes)

1 medium yellow onion, wedgedor diced in large chunks

Chili powder, to tasteSalt and pepper, to taste

special squash casserole

C O N T R I B U T E D B Y S U S I E T H U R M A N


Boil squash and onions in salted water until desired tenderness. Drain. Mix other ingredients, except bread crumbs, and fold into squash-and-

onion mixture. Pour into a 2-quart casserole dish and top with bread crumbs.Bake in a 350°F oven for 45–55 minutes, or until heated through and brown on top.


2 pounds yellow squash1 cup chopped onion2 eggs1⁄2 cup mayonnaise1⁄2 cup sour cream3⁄4 cup milk12 saltine crackers, crumbled

1-ounce package Hidden ValleyRanch Original Dressing Mix(For cooks who do not havethe brand available, this is adry mix for ranch dressing.)

1–2 cups bread crumbs, buttered2 cups shredded cheese

spicy corned beef


Yield: Many servings

In large pot, cover corned beef with cold water. Add remaining ingredients. Cover and simmer 1 hour per pound or until tender, skimming foam from

water as necessary. Remove meat from liquid; discard vegetables.

Mix all ingredients in small bowl. Spread on fat side of corned beef. Bake at 350°F 30 minutes or until glaze is set.


1 corned beef brisket, 3–4 pounds1 orange, sliced1 large onion, quartered2 stalks celery, sliced2 cloves garlic, peeled and halved1 teaspoon dill seed

1⁄2 teaspoon dried rosemary6 whole cloves1 stick cinnamon, about 3 inches

long1 bay leaf

GLAZE (OPTIONAL)1⁄4 cup brown sugar11⁄2 tablespoons prepared mustard

12 peppercorns, loosely crushed

spinach quiche


Yield: 6 servings as a main course, 10 servings as a side dish

Note: This travels very well, even on camping trips. Some people think it’s evenbetter after a day in the ice chest than fresh out of the oven!

Cook spinach according to package directions, then drain and press out all excess water. Let cool. In a bowl, combine spinach, onions, spices, and

1⁄2 cup of the cheese. Beat cream and eggs together and combine with thespinach mixture. Pour into the pie shell and sprinkle the rest of the cheese overthe top. Bake at 450°F for 15 minutes. Lower the temperature to 325F° andcontinue baking for about 25 minutes, or until a knife inserted into the centercomes out clean.


2 tablespoons butter2 tablespoons sliced green

onions2 packages frozen chopped

spinach1⁄2 teaspoon salt1⁄4 teaspoon pepper

1⁄4 teaspoon nutmeg3⁄4 cup freshly grated Parmesan

cheese11⁄4 cups heavy cream4 eggs, lightly beaten9-inch piecrust

tamale pie III


You’ve either bought canned beans or run some up in the pressure cooker,right? The beans are available for when they’re needed? Good!

Put the pork steak in the freezer for half an hour so it gets good and stiff andthen cut it into cubes. Half-inch cubes or a bit larger will do fine. Were it me,I would try to shred the pork steak with a cleaver so it gets all raggedy andloose. Browns and fries better this way. Cubes are fine. Put it in a big cast-ironskillet and cover it with water. Add some salt. If you don’t use salt, don’t addany. Turn on the heat real low and get it up to something beyond a simmer,but not much, and let all of the water boil away. Best take about an hour to dothis. A little more is good. Just before all of the water is gone, start watching.Poke it some with a wooden spoon so it doesn’t stick. What you are aiming foris a pan full of carnitas, just as you’d use for real tacos.

While the pork is cooking, chop the garlic and the onion and the jalapeños (No! Do not throw away the seeds! Keep the seeds and use them too.) Add thegarlic, onion, and jalapeños to the pork. If things look a bit dry in the pan, addsome beer. Get the onions to sweat and the peppers to soften.

Add the chile powder. Continues…


THE CHILE

3 cups of dried pinto beanscooked until tender, or 3 cansof pinto beans

3 kilos (about 61⁄2 pounds) ofpork steak

1 onion, about the size of a soft-ball, or two large onions.

1 bud of garlic—not a clove butthe entire bud, the whole head

3 jalapeños, the size of an oldwoman’s thumb

3 chile anchos, toasted andground, or 1⁄2 cup plus ofGebhardt’s Eagle Brand ChiliPowder

1 can of beer1⁄4 cup of masa harina, either

Quaker or MasecaSome salt

Take a look at the mixture and see what the texture is doing for you. This is afilling, not a real chile, and you want it kind of stiff. But not hard. Add somebeer to loosen it up, add the masa harina to thicken it and add a nice Mexi-corny flavor. Taste it! Adjust the flavor to suit yourself. You want a strong chilewith a rich, robust flavor—think of a good espresso coffee with some anejo init. Doesn’t have to be especially hot.

Add the beans. Stir it up. Pour the chile into a large casserole and make sureyou have at least an inch left at the top for the filling. Two inches is better.Get ready to do the crust.

Grate the cheese and set aside. Crush enough of the Doritos to make aboutthree cups. Eat the rest. Bring the broth to a boil in a large pot. Stir in the

masa harina a bit at a time until the masa harina and the broth are as one.

Remove from heat. Stir in the egg yolks. Beat the whites until stiff and foldthem into the masa harina mixture. Spread the crushed Doritos over the chile.Spread the topping over the Doritos. Spread the cheese over the topping.

THE PIE

Bake for 35 minutes at 375°F or 6–8 minutes at full power in a microwave.Check it from time to time so it doesn’t cook over.

Mucho gusto!


THE CRUST

1 package of Doritos, or tortillachips of some kind

1 package of Monterey Jackcheese with jalapeños

2 cups College Inn ChickenBroth, or homemade if youhave it

1 cup masa harina2 eggs, separated

tomato pie

C O N T R I B U T E D B Y S U S A N T R O P E A N O

Note: This is a very versatile recipe; the ingredients can be changed to suit yourtaste.

Preheat oven to 375°F. Line a deep pie plate with crust.

Mix herbs together and heavily coat the piecrust with herbs. Lightly pressthe herbs into the crust. (It is not necessary, but you can partially cook thispie shell. It helps keep the crust from being soggy later, which it tends to do.If you have those beads used for cooking an empty pie shell, use them andcook it until almost done. If you don’t, keep your eye on the crust. It canstart to rise.)

Slice tomatoes about 1⁄4 inch thick. Use big round slices for the most part, butyou’ll also need little pieces for filling in spots. Let them sit in a strainer todrain a bit.

Layer pie with tomatoes and shredded cheese. Start with a layer of tomatoesand try to place them to get maximum coverage. Sprinkle with pepper orlemon pepper if you want. Then add a thin layer of cheese. You can usuallyget four layers. Make sure you end with a layer of cheese.

Continues…


5 big garden tomatoes*1 Pillsbury All-Ready Pie Crust1⁄2 cup dried lemon thyme, basil,

parsley, savory

Pepper or lemon pepper2 jumbo eggs1 cup cheddar cheese†

1⁄2 cup Parmesan cheese

*This recipe is best with home-grown, fully ripe garden tomatoes. While it would probablybe good with store-bought ripe tomatoes in season, I don’t think it would be good with store-bought tomatoes bought out of season.

†The cheeses can be varied. I have used Romano, Swiss, and Muenster as well. I tried bluecheese once, but it wasn’t good.

Scramble the eggs and pour into nooks and crannies of pie.

Bake at 375°F until top is golden brown. Tip the pie a bit to make sure thereisn’t any liquid in there.

If you are making a lot of these, you may want to add a layer of somethingelse for a little variety. Artichoke hearts and ham work well.


what the old jamaican fishmonger said to do with a halibut steak

C O N T R I B U T E D B Y G R E G I OA N N O U

Peel the ginger. (I use about half the standard chunk they sell in the stores.)Throw the ginger into the food processor and gronch it. It makes a great

sound as it gronches. Put the gronched ginger into a skillet. Put the juice of2 limes in with it. Put the skillet on the stove at medium. If the ginger startsto brown very quickly, the heat is too high. If nothing happens, it is too low.Throw the halibut onto the bed of ginger, skin side down. Lightly pepper it.Drizzle it with lime juice. As the halibut cooks, keep drizzling with lime juiceevery time things start to look a bit dry. After a few minutes you’ll be able topeel off the skin and discard it (or feed it to the cat). Flip the fish over every5 minutes or when you get bored. The fish is ready when it gets really flakyaround the edges. Just in case, check the thickest part with a knife. It usuallycooks in about 20–30 minutes, but it really depends on how thick the steakwas. Cut the fish into serving-size pieces. (If you can’t cut it easily with yourspatula, it isn’t cooked enough.) Chop up the cilantro and spread it out on theserving plate. Put the pieces of fish onto the bed of cilantro. Arrange thecooked ginger among the pieces of fish. Decorate with lime wedges. Servethe fish (making sure to give the cat a small taste) with wild rice (cook halfa pound and be sure to use real wild rice, not the mixed-with-white-rice stuff—shudder!), roasted green beans, and a bottle or two (or more) of well-chilledsauvignon blanc.


2-pound halibut steakChunk of ginger6–8 limes

PepperBunch of fresh cilantro

(coriander)

s o u p sand t

ews

broccoli soup

C O N T R I B U T E D B Y L I N DA M . D E VO R E

Bring a large pot of salted water to boil. Use enough to make the amountof soup you want, and multiply ingredients as necessary. Chop broccoli,

including stems, and leave some small chunks of both stems and heads. Addbroccoli to water and boil on medium high for 15 minutes. Meanwhile, coarselychop onion and mushrooms. Sauté onions and mushrooms in butter in sepa-rate saucepan until both are tender. Add to broccoli the onions, mushrooms(including butter), and pepper to taste, and reduce heat to simmer.

Add heavy cream to soup, cover, and simmer for 2 hours. (My recommenda-tion is to serve with baked sweet potatoes.)


1 large head of fresh broccoliSalt and pepper to taste1 large onion2 cups lightly chopped fresh

mushrooms

1⁄2 stick butter (not margarine)1 cup heavy cream (may substi-

tute milk for less fat)

cioppino

C O N T R I B U T E D B Y A N DA D I V I N E

Yield: 6 generous servings

Note: Cioppino (“catch of the day” or “fish stew” in Genoese dialect) was origi-nally made by Italian-American and Portuguese fisherman along the centralCalifornia coast. It is San Francisco’s answer to bouillabaisse, made with a vari-ety of the freshest fish and shellfish possible. In San Francisco the mixture in-cluded Dungeness crab, which adds a unique flavor, but if crab is not available,substitute another shellfish. No clams? Try mussels or scallops. The texture ofthe white fish you choose is important, though; delicate fish, such as flounder,sole, or tilapia, will disintegrate during cooking. Accompany with fresh mesclunsalad and crusty artisanal bread.

Continues…

S O U P S A N D S T E W S 149

Good-quality olive oil1 bell pepper, seeded and sliced1 medium onion, chopped1 or 2 cloves garlic, peeled and

minced2 good-size bay leaves, crumbled1 teaspoon sugar1 teaspoon salt, or to taste1⁄4 teaspoon freshly ground black

pepper, or to taste1 or 2 tablespoons fresh lemon

juice1 bunch fresh parsley, stemmed

and chopped

28-ounce can stewed or dicedtomatoes

8-ounce can tomato purée (or3 tablespoons tomato paste)

1 pound fresh white fish of solidtexture (e.g., cod, halibut, oreven skinned swordfish), cutinto 1-inch cubes

1 pound fresh shrimp, peeled andcleaned but with tails intact

1 dozen fresh clams or mussels inshells, washed and scrubbed

1 cup good-quality white wine,perhaps the same one servedwith the meal

Gently sauté the bell pepper, onions, and garlic in a small amount of olive oil for about 4 minutes. Add the tomatoes, tomato purée or paste, and

seasonings and simmer for about 10 minutes. Layer the fish and shellfish ina deep nonaluminum, noniron cooking pot. Cover with the sauce and simmerat least 20 minutes (until the clams or mussels open). Add the wine, lemonjuice, and parsley during the last 10 minutes of cooking. Discard any shellfishthat do not open during cooking.


clam chowder

C O N T R I B U T E D B Y C L AY TO N B E N N E T T

Sauté onions in 2 tablespoons butter in a large saucepan over moderate heatuntil golden (5–10 minutes). Drain liquid from clams into pan; add pota-

toes, salt, and pepper; cover and simmer until potatoes are nearly tender (about10–12 minutes), stirring occasionally. Add clams, milk, and cream; cover againand heat for 5–7 minutes just to heat through (any longer makes the clamstough and may scald the milk and cream). Add the remaining butter and stiruntil melted. Ladle into hot soup bowls, sprinkle with paprika, and serve withpopovers.


2 small yellow onions, peeledand minced

3 tablespoons butter1 pint fresh clams (do not drain)2 cups peeled, diced potatoes

1 teaspoon salt1⁄8 teaspoon white pepper2 cups milk1 cup light cream1⁄4 teaspoon paprika

easy chicken noodle and vegetable stew


Yield: 6 servings

Note: Takes about 1.5 hours, start to finish.

In a large, heavy pot, heat the olive oil. Remove peas and carrots from freezer. Brown the chicken thighs. Meanwhile, slice the onion. When chicken is

browned, add the onion, broth, tomatoes, tomato sauce, salt, and pepper.Bring to a boil, cover, and simmer 30 minutes, stirring occasionally. Then stirin the peas and carrots and noodles. Bring mixture to a boil again. Cover andsimmer about 10 minutes longer, stirring occasionally.


Olive oil3 pounds chicken thighs, skinned

and boned1 onion2 cups chicken broth28-ounce can tomatoes,

undrained

8-ounce can tomato sauce1⁄2 teaspoon salt1⁄4 teaspoon pepper16-ounce package of frozen peas

and carrots12 ounces egg noodles, cooked

escarole and orzo soup withturkey–parmesan meatballs


Yield: 4 main-course servings

Note: This is dinner in a dish. Healthy and delicious.

Whisk together the egg and water in bowl and mix in bread crumbs. Letstand 5 minutes. Add turkey, Parmesan, parsley, garlic, salt, and pepper

and stir to blend. Using wet hands, shape turkey mixture into 11⁄4-inch meat-balls. Place on baking sheet and chill for 30 minutes.

Bring 8 cups of chicken broth to a boil in a large pot. Add carrots and orzo;reduce heat to medium and simmer uncovered 8 minutes. Add turkey meat-balls and simmer 10 minutes. Stir in chopped escarole and simmer untilmeatballs, orzo, and escarole are tender, about 5 minutes longer. Season soupwith salt and pepper and serve with extra Parmesan.


1 large egg2 tablespoons water1⁄4 cup plain, dry bread crumbs12 ounces lean ground turkey1⁄4 cup grated Parmesan cheese2 tablespoons fresh parsley,

chopped2 cloves of garlic, minced

3⁄4 teaspoon salt1⁄4 teaspoon black pepper8 cups (or more) chicken broth (I

used canned or boxed)1 cup chopped peeled carrots3⁄4 cup orzo (rice-shaped pasta)4 cups coarsely chopped escarole

(about half a medium head)

freezer vegetarian chili

C O N T R I B U T E D B Y A L I C E FA L K

Yield: 4 moderate servings

Note: This is adapted from a recipe by Katherine Tallmadge that was printed inthe Washington Post a few years ago. It’s great comfort food on a cold day, andit’s very easy to make.

Put the bulghur in a small bowl; pour the water over it and let it soak. In a large saucepan over low heat, heat the oil. Add the onions and garlic;

cook until softened (about 20 minutes). Add the chili powder and cook, stirringfrequently, for 2–3 minutes. Add the bell pepper and cook another 7 minutes.

Meanwhile, put the tomatoes into a large pot; squish them in one hand untilthey are broken into small pieces. Add the beans and optional peppers, andbring the mixture to a simmer so that it is hot by the time the onion and greenpepper mixture is done. At that point, dump the contents of the saucepan intothe pot, and add black pepper to taste. (If you’re a fan of Cincinnati chili, youcan add a little ground cinnamon.)

Cook until the beans are of the consistency you like; or, if you’re like me andlike your beans soft, cook for about 10 minutes to allow the flavors to blend,and then freeze the chili, thereby magically softening everything.


2 tablespoons olive or canola oil1 large onion, diced3 large garlic cloves, minced3 tablespoons hot chili powder1 large green bell pepper, diced1⁄2 cup boiling water (for the

bulghur)1⁄2 cup bulghur (cracked wheat)28-ounce can Italian plum toma-

toes, including the liquid

16-ounce can kidney or blackbeans

Dried peppers (chili or Thai)or fresh seeded and mincedjalapeño peppers, to taste(optional)

Freshly ground black pepper,to taste

french onion soup



Note: Cooking time is 45–60 minutes. If stock isn’t available, I use a can each ofCampbell’s Beef Broth and Consommé and 1 can of water.

Cook onions in butter till translucent but not soft. Stir in mustard and pep-per. Add broth, bouillon, water, wine, and sherry. Simmer for 30–45 min-

utes. Top with French bread and Parmesan.


2 large onions, sliced very thin1⁄3 cup butter1⁄2 teaspoon Dijon mustardPepper to taste11⁄2 quarts beef stock2 tablespoons Better than

Bouillon beef base, or2 bouillon cubes

2 cups water3⁄4 cup dry white wine1⁄4 cup sherryFrench bread, sliced into roundsParmesan cheese

gazpacho


Note: This recipe has a convoluted lineage. It’s based on a recipe given to meyears ago by my friend Jessie, who got it from her Spanish teacher, who hadspent a summer vacation in Spain. I think it’s much better than any othergazpacho I’ve eaten.

Combine all ingredients in a blender and blend. Chill the gazpachothoroughly before serving it.


3 medium tomatoes, cut in half1 medium cucumber, cut in

quarters and seeded1 medium onion, cut in quarters2-ounce can pimientos1 clove garlic, sliced2 tablespoons extra-virgin olive

oil

1 teaspoon Lea & Perrins brandWorcestershire sauce

1⁄4 cup cider vinegar1⁄4 teaspoon salt or salt substi-

tute, pepper2 cups tomato juiceDash Tabasco sauce (optional)

kelly smith’s beef soup


Note: This recipe is perfect for cold winter days. It can easily be doubled oradded to if you need to feed a crowd, or, if you are like me and enjoy havingleftovers. There is a lot of chopping and prep work involved, so it’s great forwhen you have idle hands in the kitchen. If you don’t like red meat, you couldprobably substitute ground chicken or turkey. I use mostly frozen veggies, butyou can use fresh if you like, and you can substitute almost any vegetable youlike, or add more or less of something depending on what you have on hand. If you like a thinner soup, just add more water and spaghetti sauce.

Brown the meat in a large wok or saucepan. Add onion, celery, and garlicand cook over medium-high heat until onions soften. Add remaining

vegetables and cook for 3–5 minutes, stirring frequently. Add seasonings andcook until the vegetables soften slightly and liquid comes out of them (about4–5 minutes). Add 2–3 cups of water and macaroni. Cover and cook 5–6 min-utes. Add spaghetti sauce and cook until heated through. Top soup withshredded cheese and serve with a fresh salad and a nice crusty bread.


1 pound lean ground beef1 onion, diced2 or 3 ribs celery, diced2 cloves garlic, minced1 green pepper, diced2 carrots, peeled and diced1 cup sliced mushrooms1⁄2 cup peas

1⁄2 cup corn kernels1⁄2 cup cauliflower3⁄4 cup broccoli florets1 teaspoon each salt, oregano,

and basilPepper to taste1 cup elbow macaroni, uncooked1 jar spaghetti sauce, any flavor

killer jambalaya


Yield: 4 servings

Note: Adapted and simplified from several Chef Paul Prudhomme recipes.

Combine in small bowl and set aside: ground red pepper, oregano, groundwhite pepper, ground black pepper, and thyme. Place in medium bowl and

set aside: onion, celery, green pepper, and minced garlic. In large, cast-ironskillet, melt margarine. Add andouille sausage. Stir, sautéing andouille overmedium heat until crisp, about 5 minutes. Add chopped onion mixture andsauté about 5 minutes, stirring occasionally. Add combined seasonings andTabasco sauce. Cook several minutes, stirring constantly to prevent sticking.Stir in tomatoes, tomato sauce, and chicken stock. Bring to a boil. Stir in un-cooked white rice and green onion. Cover and cook over low heat 20 minutesor until rice is done.


11⁄2 teaspoons ground red pepper11⁄2 teaspoons dried oregano11⁄4 teaspoons ground white pep-

per1 teaspoon ground black pepper3⁄4 teaspoon dried thyme11⁄2 cups chopped onion1 cup chopped celery1 cup chopped green pepper1 tablespoon minced garlic2 tablespoons margarine

1 pound andouille sausage,chopped (kielbasa [Polishsausage] can be substituted)

1⁄2 teaspoon Tabasco sauce1 can (141⁄5 ounces) diced

tomatoes1 can (8 ounces) tomato sauce1 cup good-quality chicken stock2 cups uncooked white rice1⁄2 cup chopped green onion

lentil stew


Heat oil in the bottom of the pot. Add garlic, onion, leek, and celery. Stir tocoat with oil, then cook slowly until onion is transparent but nothing is at

all browned. Stir now and then to be sure it doesn’t stick.

Add everything else, stir well, and gauge the thickness. You can get away with4 cups additional water by the time the lentils swell up. Half water and halfsomething flavorful is better, such as tomato juice or V8 brand vegetable juice.And the half-water can include a veggie bouillon cube or two; be sure to getthe kind that isn’t all salt.

Simmer slowly until the carrots are a little crisper than you like them. (Note: nuking to reheat doesn’t mush the carrots as much as simmering onthe stove does.)

Serve with chipotle bread and garnish with sour cream or yogurt.


8-quart pot (will be more thanhalf full)

4–5 cloves fresh garlic, crushed2 medium onions, chopped4 leeks, sliced thin1 medium celery heart (6–7?

inner stalks) with leaves, sliced8 ounces (1 cup) red lentils,

rinsed (no need to soak)

14-ounce can and 22-ounce canpeeled, diced tomatoes

1 pound peeled carrots, slicedFresh parsley, snipped with scissors

until you’re tired or boredWorcestershire sauce to taste1 teaspoon ground ginger1 teaspoon ground turmeric1 teaspoon curry powder

lois wickham’s (hickory hill’s) brunswick stew

C O N T R I B U T E D B Y H E L E N G L E N N C O U RT

Cut chicken; put in large kettle with bacon, seasonings, cold water to cover.Bring water slowly to boil; simmer until meat falls off bone. Cut chicken

into fairly large pieces and return to pot. Add onions, potatoes, butter beans,okra; cook until potatoes are ready. Add tomatoes, corn, and bacon. Cook25–30 minutes. Thicken with a little flour.


3- to 4-pound chicken or rabbit2 cups diced potatoes6 ears (3 cups) corn8 good (3 cups) rough chopped

tomatoes6 strips cooked and drained center-

cut bacon, finely chopped

3 cups baby butter beans1 cup baby okra (1 inch long or

less, not bigger)1 tablespoon butter1 or 2 onions1 tablespoon salt1⁄2 teaspoon black pepper

mimi’s cold zucchini soup


Slice but do not peel zucchini; salt and put in sieve for 30 minutes. Heat oliveoil and butter, add onion and garlic, and cook 5 minutes without browning.

Dry zucchini with paper towel and add to skillet; cook 5 minutes. Add chickenstock and cook 15 minutes. Cool soup and purée in blender. Add herbs andlemon juice, salt and pepper, celery salt. Chill. Can be thinned with cream.


6 small zucchini2 tablespoons olive oil2 tablespoons sweet butter2 onions, finely chopped2 garlic cloves, finely chopped5 cups chicken stock

2 tablespoons mixed fresh herbs2 tablespoons lemon juice1 cup sour cream with 1 table-

spoon chives (optional)1⁄2 cup heavy cream (optional)

moambe

C O N T R I B U T E D B Y JA N I S F O S T E R

Yield: 4 servings

Note: I got the original recipe from the Foreign Service Journal several years ago,but I’ve altered it somewhat. The author called it “Almost Moambe,” becausethe real thing—in Africa—is made with fresh palm nuts. It’s a very flexiblerecipe. I’ve made it with chunky peanut butter; with extra tomato paste insteadof both paste and whole tomatoes; with the onions, garlic, and fresh hot pep-per chopped instead of puréed. It always tastes good.

In a large skillet over medium-high heat, brown chicken in oil. Remove pieces as they brown.

Purée onions, garlic, fresh hot pepper, and half the tomatoes in a food proces-sor or blender. Fry the purée in the skillet over medium heat (you may need toadd more oil) until it begins to thicken and a third of the liquid has evaporated.Return chicken to pan. Add stock and salt. Cover and simmer 15 minutes, stir-ring occasionally.


4 chicken breast halves, bone inor boneless

3 tablespoons oil2 onions1 small fresh hot pepper2 large cloves garlic 1 can peeled and seeded toma-

toes, drained2 cups chicken stock

3⁄4 cup smooth peanut butter 1⁄3 cup tomato paste1⁄4 teaspoon red pepper, or to

taste1 bay leaf1⁄2 teaspoon thyme1⁄2 teaspoon saltBlack pepper to tasteCooked white rice

In a small bowl, mix peanut butter, tomato paste, and 1⁄4–1⁄2 cup liquid from theskillet. Stir into chicken mixture along with remaining tomatoes and season-ings. Cover and simmer until chicken is very tender, about 40 minutes. Tastesauce and correct seasonings if necessary. Serve over rice.

This is very good the next day. Reheat the sauce gently; don’t boil.


pluma moos (fruit soup)

C O N T R I B U T E D B Y J OYC E N I C K E L

Note: My name is Joyce and I am a Mennonite (and as someone else said, a cul-tural and not a religious Mennonite, and yes, there definitely is such a thing).This is my mom’s recipe for fruit soup.

Bring all ingredients except the Jell-O, sugar, and cornstarch to a boil. Remove pot from heat. Add the Jell-O. (Any red flavor will do. I’m sure

my grandmother used plain gelatin, and I’m not sure what they would haveused in 1920s Ukraine.) Sweeten to taste; my mom says she uses about 1 cup ofsugar. Thicken with the cornstarch dissolved in the reserved fruit juice. Bringto a boil again. Cool and eat. It lasts forever if you keep it in a jar in your fridge.


1 quart water1 cup raisins1 apple, peeled, cored and

chopped1 quart canned cherries1 cup dried prunes or canned

plums

1 cup canned peaches, pears, ora combination of the two(reserve 1⁄2 cup liquid from thecanned fruit)

1 package red Jell-O gelatin1 cup sugar2 tablespoons cornstarch

polish hunter’s stew

C O N T R I B U T E D B Y L E I L A N I W E AT H E R I N G TO N

Note: Instead of using fresh meat, this recipe can be adapted to use almost anycooked meat left over from a roast beef or pork, or poultry (chicken, turkey,duck). Keep a bag in the freezer for meat and accumulate until ready.

In 5-quart Dutch oven, cook bacon and onion; set aside. Brown beef and pork, drain off fat. Stir in the rest of the ingredients and the bacon and

onion. Simmer for 2 hours. Remove bay leaf. Serve with potatoes. Substituteother meats as desired—chicken, smoked pork hocks, more sausage, etc. Thisrecipe is easily adapted for a slow cooker. Brown onion and bacon (and otherfresh meat) in a skillet, then add to the slow cooker with the rest of the ingre-dients and follow cooking times for “stew”—about 4–6 hours on high.


6 slices of bacon, cut in 1-inchpieces

1 large onion, chopped1⁄2 pound beef stew cubes1⁄2 pound boneless pork, cut in

cubes1⁄2 pound Polish sausage, sliced2 cups beef broth

6-ounce can mushrooms1⁄2 cup dry wine (or additional

liquid)1 tablespoon paprika1⁄2 teaspoon salt1 bay leafTwo 16-ounce cans sauerkraut,

drained and rinsed

posole


Note: Green chili is commonly grown in New Mexico. The flavor is very differ-ent from that of jalapeños or bell peppers.

Rinse the posole (hominy) and put it in a large pot (at least 5-quart capacity). Add water to cover, plus 2 inches. Cover and simmer for 2 hours to soften,

adding water as needed and stirring occasionally.

Stir in onion, garlic, 4 ounces of the green chili, and oregano. Add in red chilislowly, tasting as you go to make sure you haven’t made it too spicy. Onceyou’re out of red chili, if you would like it spicier, add in the rest of the greenchili. (If you know you like spicy food, just chuck in all the green and red chiliright off the bat.)

Bring the water back to a boil. Add in the cubed pork. Cover and simmer foranother 2–3 hours, adding water as needed and stirring occasionally.


Water12-ounce bag frozen posole

(hominy; if substituting driedposole, soak overnight)

1–2 pounds pork, cubed (Porkroast, steak, chops are all fine.Use what’s on sale.)

1 chopped onion4–8 ounces frozen diced green

chili (mild or hot), thawed(canned green chili may besubstituted)

4 cloves garlic, sliced1⁄2 teaspoon oregano4–8 ounces frozen red chili

sauce (mild or hot), thawed(1⁄4–1⁄2 cup red chili powdermay be substituted)

1 tablespoon salt

Add salt right before serving, or leave unsalted and let people add salt to theirtaste (the hominy will absorb the salt, and you’ll end up adding tons to make ittaste salty enough). Serve hot. Can be topped with sour cream and/or shred-ded cheddar cheese. Posole is one of those stews that tastes better the next day,so feel free to refrigerate it and reheat the next day.

Note: When microwaved, hominy kind of explodes. It’s better to reheat the posoleon the stove, but if you prefer to microwave, cover it with a paper towel.


quick and easy spinach–bean soup

C O N T R I B U T E D B Y P E G D U T H I E

Yield: enough for 1–2 editors, depending on appetite and accompaniments

Using a quart-size pot, warm the oil briefly over high heat. Toss in the garlicand turn down the heat immediately, letting it sizzle in the oil for about

10–20 seconds until golden and fragrant. Add in the can of beans and a canfulof water, stirring until blended; turn the heat back up to medium high. Whenmixture starts to bubble, add the spinach. Stir occasionally until soup is heatedthrough; add salt and pepper to taste. Consume with a can of Coke (if work-ing) or a glass of wine (if relaxing). Variations include adding a pinch of redpepper flakes and stirring in some pesto.


1 clove of garlic, minced1 teaspoon olive oil1 can of Northern beans

(12–16 ounces)

2 fistfuls of fresh spinach Salt and pepper to taste

salmon chowder

C O N T R I B U T E D B Y J E A N N E T T E C É Z A N N E

Pour the broth into a Dutch oven (or a very large pot) and cook on low heat.Chop the onion and then cook in the microwave for 2 minutes. Add to broth.

Wash the tomatoes and chop them up. Add to broth. Add the canned tomatoes.

Drain the liquid from the canned potatoes and rinse them. Add to broth.Add the frozen corn and the chopped parsley. Add the salt, oregano, sweetbasil, thyme, pepper, and olive oil. Add the skim milk. Stir. Bring to a boil. Thencook on low heat for 15 minutes. Meanwhile, remove the skin and the graymeat from the fish. Cut into bite-size pieces and add it to the chowder. Cookfor 5 minutes and serve.


11⁄4 pound fresh salmon filet2 cans beef or chicken broth

(29–32 ounces altogether)1 medium-size Spanish or Vidalia

onion2 tomatoes1 can diced tomatoes

(14.5-ounce Contadina brand)1 can (14-ounce generic brand)

sliced potatoes, preferablyunsalted

8 ounces of frozen or fresh whitecorn

1⁄4 cup fresh parsley, chopped or 2teaspoons dried

1 teaspoon salt1 teaspoon oregano1 teaspoon sweet basil1⁄4 teaspoon thyme1⁄4 teaspoon freshly ground black

pepper2 teaspoons olive oil1 cup whole or skim milk

san antonio jail chili


Yield: 6 servings

Note: Some Texans claim chili was developed by the cook at the San Antoniocity jail as a way of dealing with the tough, cheap cuts of Texas Longhorn beefavailable to him. If this story is true, it is arguably the only example of an insti-tutional cook inventing a dish to match the best of any nation’s cuisine. Manypurists insist that chili should never contain beans, but all agree that kidneybeans are unacceptable. As for the tomato-or-no-tomato argument, if you musthave tomatoes, you’ve missed the point. This version is the result of years ofdedicated tinkering with near perfection. You can substitute old elk, prong-horn, or camel for the beef—it’ll taste just as good. This recipe can be ex-panded to accommodate a small army by adding beans and scaling up all thelisted ingredients. Serve with hot soft corn tortillas. Note that the flavor is im-proved by refrigerating the chili and then reheating it before serving. Cookingtime may exceed 5 hours, depending on type of meat available. Requires heavycast-iron pan or Dutch oven.


2 pounds of the cheapest, tough-est beef you can find (ideallyUSDA Utility or Cannergrade), cut into 3⁄4-inch cubes

3–4 ounces beef suet or similardense fat, chopped coarsely

2–3 medium onions, peeled andchopped into 1⁄4-inch cubes

6–8 garlic cloves, peeled andchopped coarsely

2 dried California chiles, cut into1⁄4-inch slices, including seeds

2 dried ancho chiles, cut into1⁄4-inch slices, including seeds

2 dried pasilla chiles, cut into1⁄4-inch slices, including seeds

2 or more dried chiles de arbol orchiles Japones ( Japanese chiles),broken up (optional—these arehot; I usually use 4–6, depend-ing on size and heat)

2–8 tablespoons ground cuminto taste (generally, more isbetter)

1 tablespoon dried oregano leafSalt to tasteWater

Heat the pan over medium heat and add the suet. Add the onions and cookthem until they soften—do not let them brown. When the onions are

nearly done, add the garlic and stir a few times. Remove the onions and garlicwith a slotted spoon and leave the fat in the pan. Increase the heat until the fatjust starts to smoke, and then dump in the meat. Cook, stirring constantly,until it starts to brown a little. Return the onions and garlic to the pan, add thechiles, oregano, and cumin, and stir until your eyes burn. Add water to cover,scrape the pan bottom with a wooden spoon, and reduce temperature to avery slow simmer. Every half hour or so, scrape the pan bottom again and addwater as necessary—it’s a stew, not a soup. When the meat is very tender, cor-rect the seasoning and the chili is done.

If you must have beans, use only dried or canned pinto beans. For dried beans,soak about 2 cups overnight and simmer slowly with fresh water to cover (saltto taste only when nearly done). Marry the drained beans to the chili beforeserving or refrigerating.


tempeh chili

C O N T R I B U T E D B Y K A R E N L . L E W

Yield: 4 servings

Marinate tempeh with next five ingredients (top block of ingredients) for 1 hour (turning after 30 minutes). Grate tempeh and set aside with mari-

nade. Heat next five ingredients (next block) in large saucepan. Add greenpepper, onion, and tempeh (with marinade) and sauté. Combine all ingredi-ents, bring to boil, and simmer 30 minutes. Serve hot and top with gratedcheddar cheese.


8 ounces White Wave tempeh2 tablespoons soy sauce2 tablespoons water

1⁄4 teaspoon garlic powder1⁄4 teaspoon onion powder1 tablespoon soy or sesame oil

6 tablespoons olive oil1⁄2 teaspoon oregano1 teaspoon mustard powder

1 teaspoon cumin1 tablespoon chili powder

1 green pepper, chopped1 onion, chopped1 teaspoon salt1⁄4 teaspoon black pepper2 tablespoons soy sauce1 tomato, fresh, chopped

28-ounce can whole, peeledtomatoes, chopped (plusjuice)

15-ounce can kidney beans(plus juice and water to make1 cup)

tex-mex easy soup

C O N T R I B U T E D B Y E L S A K A P I TA N - W H I T E

Note: This is the perfect meal for a cold, dreary evening after you’ve draggedyourself home, exhausted from a hard day—easy comfort food.

Mix the beans and corn together in a medium bowl. Add the picante sauce. Heat and enjoy. This recipe does double duty as a dip.


1 can refried beans1 can creamed corn

1⁄4–1 cup picante sauce, to taste

three-c soup

C O N T R I B U T E D B Y K AT E DA N I E L

Note: The three C’s stand for celery, chicken, and cucumber. It first appeared inServe It Forth: Cooking With Anne McCaffrey, 1996, Warner Books. And it’s myvery own recipe.

Clean and chop the entire bunch of celery and the onion. Place in a saucepan with just enough chicken broth to cover and cook until falling-apart ten-

der. Let cool.

Drain the celery and onion, reserving the liquid. Using a blender or foodprocessor, liquefy the cooked celery–onion mixture with an equal quantity ofraw peeled cucumber. Add reserved liquid until the soup is the consistency youdesire. Strain to remove any remaining fibrous bits, then stir in the yogurt orsour cream and the dill. Chill until ice cold.

To serve, garnish with an extra spoonful of yogurt or sour cream, sprinkledwith chopped chives and more dill weed. Serve with a good bread and butterfor a light summer supper. Also makes a great dish for potlucks!


1 bunch celery1 large sweet onionChicken brothPeeled cucumber, equal to the

celery

1⁄2 teaspoon dill weed1 cup creamy plain yogurt or

1 cup sour cream

tomato dumplings

C O N T R I B U T E D B Y PA M H AT L E Y

Note: This is a delicious one-pot meal, especially wonderful on a cold day. Ithappens to be vegetarian and can easily be made vegan by substituting olive oilfor the butter.

In a large saucepan, melt the butter and olive oil over medium heat. Add the onion, bell pepper, celery, and bay leaf and sauté for 5 minutes. Stir in the

tomatoes, brown sugar, salt, pepper, and basil. Bring the mixture to a boil,reduce the heat, and let it simmer while you make the dumplings.

In a medium bowl, combine the flour, baking powder, and salt. Cut in thebutter until the mixture is crumbly. Add the egg, milk, and parsley, stirringjust until the dry ingredients are moistened. Drop the dough by tablespoon-fuls into the simmering tomato mixture. Cover the pan and cook 20 minutesover medium-low heat. Remove the bay leaf before serving.


SAUCE:2 tablespoons butter2 tablespoons olive oil1 small onion, diced 1 small green bell pepper, diced2 ribs celery, diced1 bay leaf

28-ounce can of tomatoes,undrained and coarselychopped

2 teaspoons brown sugar1⁄2 teaspoon salt1⁄4 teaspoon ground pepper1 tablespoon chopped fresh basil

DUMPLINGS:1 cup flour11⁄2 teaspoons baking powder1⁄2 teaspoon salt1 tablespoon butter, cut into

small pieces

1 large egg, lightly beaten1⁄3 cup milk or soy milk1 tablespoon minced fresh parsley

yucatan-style chicken, lime, and orzo soup


Yield: 4 servings

Note: Quick to fix and amazingly good for the sniffles, this soup is redolent ofchile and lime. I’ve adapted the recipe from an old issue of Bon Appetit. Theoriginal recipe called for 2 jalapeños, so if you like more heat, go for it!

Cook the orzo in a pot of boiling salted water until just tender. Drain well.Heat the oil in a soup pot over medium-high heat. Add the onion, garlic,

and chiles and sauté until the onion begins to brown, about 5 minutes. Addthe chicken; sauté for 1 minute. Add the broth, lime juice, and tomato. Bringto a simmer; let simmer until the chicken is cooked through, about 3 minutes.Stir in the orzo and then the cilantro. Season to taste with salt and serve.


1 cup cooked orzo11⁄2 tablespoons olive or

vegetable oil1 medium white onion, thinly

sliced6 cloves garlic, thinly sliced1 jalapeño chile, thinly sliced

1 pound boneless, skinlesschicken breasts, thinly sliced

7 cups low-salt chicken broth1⁄4 cup fresh lime juice1 large tomato, seeded and

chopped1⁄4 cup chopped cilantroSalt

b r e a d sb

kery

and

baking powder biscuits


Note: Adapted from Better Homes and Gardens New Cookbook. If there’s publica-tion information in this edition, they’ve hidden it well, but it’s the book withthe red diagonal-plaid cover—this edition is probably from the 1960s. If youfollow the directions and don’t overwork the dough, these are light, flaky, andfluffy.

Try the lard instead of shortening—heaven, and how often are you goingto make these that a little lard is going to make a difference?

Mix dry ingredients well. Cut in shortening (until like coarse crumbs) with apastry blender or fork. Add milk. Stir just until blended and dough follows forkaround the bowl. Dough will be soft and slightly sticky. Turn onto lightlyfloured surface.

Knead 10–12 strokes. Pat dough into a circle about 3⁄4 inch thick. Cut with21⁄2-inch biscuit cutter (or any shape cookie cutter if it’s deep enough). Placeabout 1⁄2 inch apart on cookie sheet. Wipe a little softened butter on top ofeach biscuit. Bake at 450°F for 10–12 minutes, or until just golden.

I started making these when I was in junior high. One day, my brother Kennysuggested I spread butter on the top of each biscuit so they would taste butteryafter baked. I did. They didn’t taste buttery, but the tops were the best kind offlaky. I don’t make these very often because, fresh out of the oven, I can eatthem by the dozen.


2 cups flour4 teaspoons baking powder1⁄2 teaspoon salt1⁄2 teaspoon cream of tartar

2 teaspoons sugar1⁄2 cup lard or shortening2⁄3 cup milkSoftened butter for tops

banana-cake bread


Preheat oven to 350°F. Grease a 9′′ × 5′′ loaf pan.

Mash bananas in a bowl and add the cake mix, eggs, and vanilla extract. Stir toblend ingredients slightly and then beat with a hand electric mixer at mediumspeed (or by hand) for 2 minutes. Pour into prepared pan and bake for at least1 hour or until inserted toothpick pulls out clean.

Any kind of cake mix works with this easy recipe, even the kind including pud-ding mix. This is also an especially good recipe for kids to help with—countingout ingredients, mashing bananas, and holding the mixer.

B R E A D S A N D BA K E RY 179

5 ripe bananas1 box cake mix (two-layer size)

3 eggs1 teaspoon vanilla extract

bran muffins


Mix milk and bran. Soak overnight in the fridge. Mix shortening, sugar, honey,* and eggs in a large bowl. Add milk and bran. Stir. In a separate

bowl, mix flour, baking soda, baking powder, salt, and raisins.† Add wet ingre-dients to dry. Mix well. Brush the bottom of each muffin cup with honey.Sprinkle with sesame seeds. Add batter until muffin cup is 2⁄3 full. Sprinkle topwith sesame seeds. Bake at 15–20 minutes at 400°F (200°C).


1⁄4 cup shortening1⁄4 cup brown sugar1⁄4 cup honey, molasses, or maple

syrup3 eggs, beaten1 cup milk11⁄2 cup bran cereal1 cup flour

2 teaspoons baking powder1⁄2 teaspoon baking soda1⁄2 teaspoon salt1⁄2 cup raisins (optional)Extra honey1⁄4–1⁄2 cup sesame seeds (not

toasted)

*Use molasses for a traditional, strong-flavored muffin; honey will produce a very mild muffin;maple syrup results in a mild but flavorful muffin.

†Dried blueberries, cherries, currants, or cranberries could be substituted for raisins. The fruitcould also be completely omitted.

cheese scones

C O N T R I B U T E D B Y C H R I S DAV E Y

This recipe from England was passed to me by my grandmother, who used tosell these cheese scones at the local women’s co-op on Saturday mornings.

Set oven to 375°–425°F. Rub fat into flour. Add cheese, mustard, and pepper. Mix well. Add eggs and water (usually no more than 5 tablespoons) to

make a soft dough. Lightly roll out dough to 11⁄2-inch thickness. Cut out scones.(My grandmother favored triangles.) Bake on greased cookie sheet for 15–20minutes, or 12–15 minutes or until golden underneath.

Note: My grandmother was unwilling to commit to a specific oven temperatureor cooking time. Splitting the difference on temperature (400°F) and checkingafter 10 minutes is probably a good place to start!

Serve warm with butter and Marmite. Uneaten scones should keep a week inan airtight container.


2 cups white flour21⁄2 teaspoons baking powder1⁄3 cup fat (I usually use butter or

a butter–vegetable shorteningmix, but margarine or lardshould, in theory, work as well.)

2 cups sharp cheddar cheese,grated

1⁄4 teaspoon dry mustard(For more bite, double ortreble the amount.)

Pepper to taste (at least 1 or2 healthy pinches)

1 large or 2 small eggs

cocoa banana bread

C O N T R I B U T E D B Y R O B I N N E T H E RT O N

Yield: 2 loaves in 81⁄2′′ × 41⁄2′′ glass pans or 9′′ × 5′′ metal pans

Note: For gifts, divide the batter into 5 mini-loaf pans (6′′ × 31⁄2′′), set them ona cookie sheet, and bake about 40 minutes. These keep a week or so in therefrigerator, or much longer in the freezer.

Preheat oven to 325°F. Grease or spray two loaf pans. In a medium bowl,combine the flour, cocoa, baking powder, soda, and salt. In a large bowl,

use an electric mixer on medium speed (or a hand mixer on high speed) to beatthe oil, sugar, and eggs until well blended. Beat in the bananas. With a woodenspoon or rubber spatula, stir in the dry mixture all at once, mixing just till com-bined. Stir in chocolate chips. Pour batter immediately into prepared pans andbake for 50–60 minutes or till a toothpick comes out clean.


3 cups flour1⁄3 cup cocoa2 teaspoons baking powder1⁄2 teaspoon baking soda1⁄2 teaspoon salt (optional)1⁄2 cup oil

11⁄2 cup sugar2 eggs2 cups mashed overripe banana1 cup chocolate chips (mini chips

are nice)

cranberry cornmeal muffins or bread

C O N T R I B U T E D B Y S U Z A N N E G O R A J

Note: Moist, tangy, and ultra-low-fat.

Mix together dry ingredients in large bowl. Mix together wet ingredients in medium bowl. Make a well in dry ingredients and pour in wet ingre-

dients; beat together swiftly. Pour into loaf pan or muffin tin and bake as indi-cated below.

MUFFINS: Bake at 400°F for 20–25 minutes.BREAD: Bake at 350°F for 45–50 minutes.


*Best to use a dark, strong-flavored honey (e.g., buckwheat, wildflower). All flavors comethrough and really thrill the taste buds.

11⁄4 cups white flour3⁄4 cup cornmeal21⁄2 teaspoons baking powder1⁄2 teaspoon salt1 or 2 eggs1 cup low- or nonfat vanilla yogurt

1⁄3 cup canola oil1⁄3 cup honey*2 capsful orange extract1 tablespoon dried orange peel1 cup chopped fresh cranberries

dot’s (chalfonte) buttermilk biscuits


Mix by hand the flour, baking powder, salt, sugar, and baking soda. Blend in the shortening until well mixed; run fingers through, over and over

and over. Add, very gradually, the buttermilk until the dough is manageable.Don’t let it become too sticky.

Roll the dough on a floured board to about 1⁄4 inch thick. Cut out with flouredsmall juice glass or the like (silver dollar size).

Bake in greased pan at 400°F until brown on top, approximately 15–20 minutes.


2 cups all-purpose flour2 teaspoons baking powder1⁄2 teaspoon saltPinch sugar

1⁄4 teaspoon baking soda4 tablespoons Crisco shortening3⁄4 cup buttermilk

green chile bread pudding


Note: Green chile is commonly grown in New Mexico. The flavor is very differ-ent from that of jalapeños or bell peppers.

Preheat oven to 350°F. Generously grease a 12-cup muffin tin. In a largebowl, whisk the eggs, milk, and cream to blend thoroughly. Mix in the chili

powder, salt, cumin, and oregano. Mix in the cheeses and green chile. Add thebread; mix thoroughly. Let the mixture sit for 10 or 15 minutes so the goo cansoak into the bread. Divide the mixture evenly among the muffin tin cups.Bake 25–30 minutes, or until a knife blade inserted into the centers comes outclean (or as clean as the cheese will let it be). Cool 5–10 minutes. Slide a knifeblade around puddings to loosen them; lift out of molds with a small spatula.Serve warm or at room temperature.

Note: To use ramekins or custard cups, place the filled cups on a baking sheetand bake for about 20 minutes. To use mini-muffin pans, bake for slightlyless time.


4 large eggs1 cup whole milk2⁄3 cup heavy cream1 teaspoon red chili powder1⁄4 teaspoon salt1⁄4 teaspoon ground cumin1⁄4 teaspoon dried oregano1 cup shredded sharp cheddar

cheese

1⁄2 cup shredded Monterey Jackcheese

1 cup frozen diced green chili(mild), thawed, or 4 small cansdiced green chili (mild)

6 cups trimmed and cubed(1-inch) somewhat stale bread(anything that’s not sweet willwork)

jalapeño beer bread

C O N T R I B U T E D B Y A L A N S A LO

Yield: 1 loaf

Note: This no-rise bread is easy and quick. Substitute 1⁄2 cup of whole-wheatflour for white to make a wheat version. Different cheeses or beer types canbe used to create infinite variations.

Sauté pepper in butter to reduce heat. Drain on paper towel before adding tomixture.

Mix all dry ingredients thoroughly. Add shredded cheese and jalapeño and mixagain. While stirring mixture, slowly add beer, creating as little foam as possi-ble. Mix thoroughly.

Pour batter into greased 9′′ × 5′′ bread pan and level. Bake at 350°F for 1 houror until golden brown. Remove from pan and place on cooling rack. Immedi-ately brush top with melted butter.


3 cups all-purpose flour5 teaspoons baking powder3 tablespoons white sugar11⁄2 teaspoons salt1⁄2 cup shredded pepper jack

cheese (mild cheddar,Monterey Jack okay too)

1 small jalapeño pepper (finelyminced)

11⁄2 cups (12 ounces) lightlyhopped ale or lager

Butter to sauté jalapeño andbrush on top of loaf

krautkuchen


Scald buttermilk and cool to lukewarm. Stir in yeast.

In a large bowl, beat yolks, then add oil by drizzles to develop a thin mayon-naise. Beat in sugar and salt.

Stir soda into buttermilk and yeast mixture. Pour into egg yolk mixture andmix thoroughly. Add flour and beat to make a very soft dough. Cover and setin warm place until almost doubled in bulk. Punch down and let rise againuntil doubled.

Place meat in skillet and stir with fork until meat is crumbled and heatedthrough. Season, remove from skillet, and cool.

Continues…


DOUGH:2 cups buttermilk 2 teaspoons active dry yeast or

1 cake moist yeast

3 egg yolks1⁄2 cup cooking oil

1⁄2 cup sugar1 teaspoon salt

Buttermilk and yeast mixture1⁄2 teaspoon soda

Egg yolk mixture5 cups flour (approximate)

FILLING:1 pound mixture of ground beef

and ground porkSalt and pepper to taste

Dice onions and chop cabbage (not too fine). Heat oil in heavy skillet and addvegetables. Cook at low heat, stirring often until very nearly done. Add meatand set aside to cool.

Preheat oven to 400°F. Take any amount of dough (about 3⁄4 cup is a goodsize), flatten out on a floured board to about 3⁄16 inch, and add filling, makinga pastylike shape but with the seam on the bottom. Place in a greased pan,allowing space for rising. Bake at 400°F for 15–20 minutes.


1 medium head cabbage2 medium onions

Salt and pepper to taste

FINAL ASSEMBLY:Dough Filling

lemon–raisin bread or muffins

C O N T R I B U T E D B Y S U Z A N N E G O R A J

Mix together dry ingredients in large bowl. Mix together wet ingredients in medium bowl. Make a well in dry ingredients and pour in wet ingredi-

ents; beat together swiftly. Pour into loaf pan or muffin tin and bake as indi-cated below.

(Option: To make a nice glaze on top, sprinkle white sugar on loaf or muffinsbefore baking. If you really love lemon, you can also sprinkle more lemon peelon top.)

BREAD: Bake at 350°F for 45–50 minutes.MUFFINS: Bake at 400°F for 20–25 minutes.


2 cups white flour2 teaspoons baking powder1⁄2 teaspoon saltPinch baking soda1⁄2 cup golden raisins1 or 2 eggs

1 cup (or 8-ounce carton) lemonyogurt

1 capful lemon extract1⁄4 cup canola oil1⁄4 cup honey1 tablespoon dried lemon peel

newboro house daily bread(bread machine version)www.newborohouse.com

C O N T R I B U T E D B Y A N N F O T H E R G I L L - B R OW N

Note: This bread is made from almost 50% whole grains and yet it rises high,has a light texture, and appeals to children who normally shun brown bread.The Golden Syrup contributes a faint flavor of caramel.

In a busy family, this bread will disappear fast, which is good, because theGolden Syrup also causes the bread to dry out a little faster than is usual ina homemade loaf. (Use the dried-out ends to make terrific bread crumbs forother recipes.)

If you want a loaf that stays moister longer, substitute potato cookingwater for the milk and honey for the Lyle’s Golden Syrup. Or, alternatively,slice the cooled fresh loaf, wrap it tightly in vapor-proof wrap, and freeze.Remove individual slices from the frozen loaf as needed.

Place all ingredients, in the order shown, into the bread machine baking pan.Process using the machine’s dough-making cycle.


*If you buy milled flax seed strictly for bread baking, make sure to keep the package, tightlyclosed, in the refrigerator or freezer. The oil in the milled seed will turn rancid if left for anextended time at room temperature.

11⁄4 cups 1% milk2 tablespoons butter3 tablespoons Lyle’s Golden

Syrup1 teaspoon salt1⁄2 cup rolled oats (regular, not

instant)

1 cup whole-wheat bread flour2 cups unbleached all-purpose

flour2–4 tablespoons milled golden

flax seed*1 heaped teaspoon bread-

machine yeast

At the end of the cycle, tip the finished bread dough onto a lightly flouredcounter, punch the dough down, and form into a loaf. Place the formed doughinto a nonstick or lightly sprayed or oiled 9′′ × 4′′ loaf pan. Allow to rise for50 minutes, or until doubled in size.

Near the end of the rising time, preheat the oven to 375°F. Set the risen loafin the oven and bake for about 40 minutes, or until the bread sounds hollowwhen tapped on the bottom.

Cool, slice, and serve.

(If you must, you can bake the loaf in the bread machine. Use the regularbread cycle.)


popovers

C O N T R I B U T E D B Y C L AY TO N B E N N E T T

Yield: 12–15 popovers

Beat eggs with milk and salt. Add flour, and beat well. Grease popover pans. Fill cups to 3⁄4 full; fill any empty cups with water. Place in cold oven; turn

oven to 400°F. Set timer for 40–45 minutes. Serve fresh only.


4 eggs2 cups all-purpose flour, sifted

2 cups milk (whole is best)1⁄2 teaspoon salt

poppy seed quick bread


Note: Requires no traditional kneading.

Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Add sugar, poppy seeds, butter, and salt and beat with an

electric mixer at low speed until smooth. Gradually beat in enough flour tomake a soft dough.

Place the dough in a greased bowl and turn to grease the top. Cover and let risein a warm area, free from drafts, until doubled (about 45 minutes to 1 hour).

Punch down the dough and turn out onto a lightly floured surface. Knead it afew times and shape into a loaf to fit into a greased 9′′ × 5′′ × 3′′ loaf pan.

Cover dough in pan and let rise again until doubled. Bake at 375°F for 45 min-utes or until the bread sounds hollow when tapped.


1 package dry yeast11⁄4 cups warm water

(105°–115°F)2 tablespoons sugar2 tablespoons poppy seeds

1 tablespoon butter or mar-garine, melted

1 teaspoon salt31⁄2–4 cups all-purpose flour

spoon bread


Preheat oven to 425°F. Heat milk in pot, stirring constantly until bubblesform around the edges. Add cornmeal and stir until thickened. Add butter

and salt. Remove pot from stove. Add eggs slowly while stirring to prevent theeggs from cooking. Put in greased 2-quart casserole dish and bake for 45 min-utes or until dark golden brown crust forms and tester inserted in centercomes out clean.

The spoon bread will rise like a soufflé and is best eaten right after cooking. Ifnot, the soufflé will fall. It’s still good after it falls, but it’s prettier before it falls.


4 cups whole milk1 cup yellow cornmeal4 tablespoons butter

13⁄4 teaspoons salt4 eggs, beaten well

wheat crackers


Note: This recipe was given to me by Janet Reynolds, a Montana ranch wifewho helped me make these for my wedding reception decades ago.

Oil 2 cookie sheets (3 if they’re small). Combine all ingredients into malle-able dough. Form dough into marble-size balls and place on cookie sheets.

Flatten balls until very thin. They will not spread out when baked. Bake at350°F for 10–15 minutes, checking occasionally, until light browned. Removefrom sheets immediately (to pile on clean countertop or plate) to cool.


2 cups wheat flour (fresh groundis best, if you have it)

11⁄2 teaspoons salt

4 tablespoons oil1⁄2 cup water1 tablespoon (heaping) honey

zucchini bread

C O N T R I B U T E D B Y PA M H AT L E Y

Yield: 2 loaves

This nutty quick bread is great when you want something sweet but not toosweet. It keeps well for about a week in an airtight container and freezes well.

Preheat the oven to 350°F. Grease two loaf pans, unless they are nonstick.

In a large mixing bowl, combine the flour, cinnamon, sea salt, baking soda,and baking powder and make a well in the center. In a medium bowl, lightlybeat together the eggs, sugar, oil, vanilla seeds, and yogurt. Add this to thedry ingredients along with the zucchini and nuts. Mix thoroughly, but do notovermix.

Pour the batter into the loaf pans. Bake at 350°F for 45 minutes to 1 hour, untila toothpick inserted into the center of the loaf comes out clean. Cool theloaves for about 10 minutes in the pans, then remove them from the pans andcool them on a wire rack.


3 cups flour1 teaspoon cinnamon1 teaspoon sea salt1 teaspoon baking soda1⁄4 teaspoon baking powder3 large eggs2 cups turbinado sugar1 cup mild-tasting olive oil or

canola oil

Seeds from 1 inch of a vanillabean, or 1 teaspoon vanillaextract

1⁄2 cup vanilla or plain yogurt(nonfat or low-fat okay)

2 cups grated zucchini(2 medium)

1 cup chopped walnuts

de

ss

er

ts

absent friends cookies

C O N T R I B U T E D B Y M A R K B . W I S E A N D S U S A N O RT O N - F I E L D

Yield: about 1 dozen cookie sandwiches

Note: This decadent dessert was a happy accident after some friends couldn’tattend a dinner.

Chop the chocolate into pea-size or smaller pieces and place in a medium bowl. Scald the cream. Pour it over the chocolate. When the chocolate has

melted, whisk it into the cream. Cool this mixture, a ganache, till it is spread-able consistency. Whip it until it is fluffy and slightly lighter in color. It shouldbe the consistency of stiff cake icing. Make sandwiches with the cookies andthe ganache. Chill the sandwiches until the ganache is firm. Roll the edges inthe cocoa powder.


1 batch chocolate chip cookies,cooled

1⁄2 cup heavy cream

8 ounces good bittersweetchocolate

3 tablespoons cocoa powder

apricot muffins


Yield: 12 muffins, or 1 loaf

Note: For blueberry muffins, substitute 1 cup fresh blueberries or 3⁄4 cupdrained, canned (without sugar) blueberries for the apricots.

Heat oven to 400°F. Put paper liners in a 12-muffin pan. In a bowl, stir all ingredients until moistened, then beat for 1 minute. Pour the batter into

the liners. Bake the muffins for 20–23 minutes, or until a toothpick inserted ina muffin comes out clean. This can also be baked in a loaf pan for 1 hourat 350°F.

D E S S E RT S 199

1⁄4 cup Mazola brand salad oil3⁄4 cup puréed apricots1⁄2 teaspoon vanilla3 eggs

2 cups Bisquick brand baking mix2⁄3 cup Sugar Twin sugar substitute1⁄2 cup Kretschmer brand wheat

germ or chopped nuts

aunt mary’s noodle kugel


Heat oven to 350°F. Melt the butter in a glass baking pan. In a bowl, mix together the eggs, boiled noodles, raisins, unsweetened applesauce,

Sugar Twin sugar substitute, and nutmeg. Put the mixture into the baking panand sprinkle the cinnamon on top. Bake the kugel for 45 minutes, or until it ismedium brown.


2 tablespoons butter2 eggs1⁄2-pound package broad noodles,

boiled1⁄4 cup raisins

1 medium can applesauce,unsweetened

1⁄4 cup Sugar Twin brand sugarsubstitute (white or brown)

1⁄2 teaspoon nutmeg1⁄2 teaspoon cinnamon

blender peach ice cream


Yield: 8 servings

Note: Adapted from Woman’s Day magazine.

Slice peaches into blender or food processor. Add juice, sugar, syrup, extract,salt, and sour cream. Whirl until smooth. Pour into 8-inch-square metal

pan. Freeze uncovered about 11⁄2 hours or until set at edges. Turn into mediumbowl. Beat until smooth. Return to pan, cover airtight, and freeze until firm.

D E S S E RT S 201

11⁄2 pound peaches (about7 medium)

2 tablespoons lemon juice1⁄2 cup sugar1⁄2 cup light corn syrup

1⁄4 teaspoon almond extract(optional)

1⁄8 teaspoon salt1 cup sour cream

blueberry cheesecake dessert


Note: When I made this, I used frozen blueberries. They kept their shape andjuiciness even after they were baked. When you eat this dessert, the berries justkind of burst in your mouth. It’s delicious!

Mix the crust ingredients with a pastry blender. Press crust into a 12-inch tart pan. Chill for 30 minutes. Mix the filling ingredients with an electric

mixer (or by hand). Heat oven to 425°F. Bake crust for 10 minutes. Cool itslightly. Spread filling over the crust. Top with blueberries. Put tart pan ona larger pan to catch any dripping berry juice. Bake for 20 minutes. Cool andchill. Cover and store in refrigerator.


CRUST:1 cup flour1⁄2 cup sugar

1⁄2 cup cold butter2 tablespoons icing sugar

(confectioner’s sugar)

FILLING:8 ounces cream cheese, softened1 egg

1⁄2 cup sugar1⁄4 teaspoon vanilla

TOPPING:3 cups fresh or frozen

blueberries

bon-bon cookies


Yield: 11⁄2 dozen cookies

Note: From Dorothy Ferguson, ex-mother-in-law and farm wife. My favorite ischocolate wrapped around maraschino cherries, with chocolate icing.

Mix thoroughly butter, confectioner’s sugar (or brown sugar, if penuchedough is desired), and vanilla. Mix in by hand flour and salt. Mix in

chocolate, if chocolate dough is desired. If dough is dry, add cream. Wraptablespoon of dough around filling of choice. Place 1 inch apart on un-greased baking sheet. Bake until set but not brown (12–15 minutes at 350°F).Ice, if desired.

D E S S E RT S 203

COOKIES:1⁄2 cup soft butter3⁄4 cup sifted confectioner’s sugar1 tablespoon vanilla11⁄2 cups sifted flour1⁄8 teaspoon salt1 ounce unsweetened baker’s

chocolate, melted (if choco-late dough is desired)

1⁄2 cup brown sugar, packed, inplace of confectioner’s sugar(if penuche dough is desired)

1–2 tablespoons cream (if doughis dry)

Filling of choice (such as nuts,gumdrops, dates, maraschinocherries)

ICING:1 cup confectioner’s sugar1 teaspoon vanilla2 tablespoons cream1 ounce unsweetened chocolate

(if chocolate icing is desired)

1⁄4 cup cream (if chocolate icingis desired)

Food coloring (if desired)

bourbon balls


Yield: 41⁄2 dozen bourbon balls

Note: From Ann Spencer, my mother. My father was a U.S. Air Force pilot.According to my mother, these were a favorite not only of his but also of allof his flight crews. I know they’ve disappeared first anytime I’ve served themat a party.

Melt chocolate in double boiler. Remove from heat and stir in sugar, cornsyrup, and bourbon. Combine crumbs and nuts; add chocolate mixture;

stir well. Form into 1-inch balls. Store 1 week before serving.


6 ounces chocolate chips1⁄2 cup sugar3 tablespoons light corn syrup1⁄3 cup bourbon

71⁄4 ounces Vanilla Wafers cook-ies, crushed

1 cup chopped walnuts (orpecans)

brandysnaps

C O N T R I B U T E D B Y B E T H F R I E D M A N

Yield: approximately 30 brandysnaps

Place all ingredients in a small saucepan and heat on stove, mixing well.Drop by tablespoonfuls on a greased cookie sheet, 3 or 4 cookies per sheet.

Bake 6–8 minutes or until brown in a 350°F oven. Let cool about a minute,then remove from sheet with spatula while still warm and roll to form cylinderor cone.

Can be eaten plain or with one end dipped in couverture chocolate and thebrandysnap filled with whipped cream.

D E S S E RT S 205

1⁄2 cup sugar1⁄2 cup maple syrup1 stick (1⁄2 cup) butter

1⁄2 cup flour2 tablespoons ginger

buckeyes


Note: This one is good (sorry to say); I picked it up while living in Ohio.

Mix first three ingredients together and form into small balls. Put peanut butter balls in the refrigerator for 3 hours or overnight. Melt the choco-

late chips on top of a double boiler. Dip the balls into the chocolate severaltimes, using a wooden pick. Place balls on wax paper-lined cookie sheet untilset. I don’t see any reason why they have to be ball-shaped, other than thename. Surely you could make small bars.


1⁄2 cup butter, softened1 box (1 pound) confectioner’s

sugar, sifted

11⁄2 cups peanut butter6 ounces chocolate chips

butter tarts

C O N T R I B U T E D B Y E DWA R D F R A N C H U K

Note: This is Canada’s national pastry. Opinions are sharply divided over suchissues as whether they should include raisins, how gooey they should be, howthick and/or well cooked the pastry shell should be, whether the top should becrispy, etc., etc., etc. My choice of versions is governed by the fact that I amfirmly in the with-raisins camp.

Beat eggs. Add the other ingredients. Mix well. Pour into tart shells and bakeat 450°F for 10 minutes, and then at 350°F for 20–25 minutes. To die for.

D E S S E RT S 207

2 eggs2 cups brown sugar, packed2 tablespoons vinegar

1 teaspoon vanilla1⁄2 cup melted butter11⁄3 cups raisins

cherry cake

C O N T R I B U T E D B Y N O R M A E L L I O T T

Combine first five ingredients. Sift 2 cups of the flour with the baking powder. Add to mixture. Toss remaining flour with cherries. Fold into

batter. Grease a 10-inch tube pan. Pour in batter. Bake at 325°F for 1 hour 10 minutes. Cool 5 minutes, then remove from pan.


8-ounce package cream cheese,softened

1 cup butter11⁄2 cups sugar11⁄2 teaspoons vanilla

4 eggs21⁄4 cups flour11⁄2 teaspoons baking powder3⁄4 cup cherries

cher’s fantasy cookies


Double the recipe from the Nestlé Tollhouse Morsel bag, except decrease thebrown sugar and increase slightly the flour. Stir in the additional semi-

sweet morsels or chunks of chocolate, the macadamia nuts, and the coconutflakes. Bake 9–11 minutes, per the bag’s instructions. The cookies should bebaked through but chewy.

D E S S E RT S 209

Ingredients listed on the NestléTollhouse Morsel bag

12 ounces semisweet morsels orchunks of chocolate

1 pound roasted, unsaltedmacadamia nuts

12 ounces (or more) raw coco-nut flakes

chewy chocolate gingerbread cookies

C O N T R I B U T E D B Y JA N E C A R NA L L

Yield: 24 fair-sized cookies

Note: I use American measuring cups for the dry ingredients. You can make thedough up to 2 days before you bake the cookies.

Mix flour, cocoa, ground ginger, cinnamon, cloves, nutmeg. Set aside.

Cream the butter and fresh ginger; add brown sugar and mix well. Addmolasses; beat until well combined. Gradually add the flour and spices.

Break the chocolate up into pieces. (I use Fair Trade eating chocolate, at least70% cocoa solids, which comes in thin 4-ounce bars and shatters into the rightsize if you hit the bar with a rolling pin several times while it’s still in its wrap-per. Then you unwrap the shattered bar and tip the pieces into the bowl. Youcan break up any bits that are too large, but with practice, you get chip-sizedbits quite readily.) Mix the chocolate bits well into the cookie dough.

Very lightly oil a large piece of cling film, put the cookie dough on the film,and wrap it round. Refrigerate for at least 4 hours. (I’ve left it in the fridge forup to 48 hours with no problem.)

Then preheat the oven to 325°F (or 160°C or Gas Mark 3 or “very moderateheat”).


11⁄2 cups flour1 tablespoon baking cocoa2 teaspoons ground ginger1 teaspoon ground cinnamon1⁄4 teaspoon ground cloves1⁄4 teaspoon ground nutmegSmidgen of fine salt4 ounces butter

1 tablespoon freshly gratedginger

1⁄2 cup firmly packed dark brownsugar

4 tablespoons molasses8 ounces of dark chocolateWhite sugar for rolling the

cookies in

Roll dough into balls and roll in sugar; place on baking trays. (If they’re notvery good nonstick trays, grease and flour the trays; this is sticky dough.) Bakefor 11–15 minutes or until the surfaces crack slightly. (This takes practice, butis worth it: The sugary, cracked surface is a very pretty effect.) Let cool 5 min-utes, then transfer to wire rack to cool completely.

D E S S E RT S 211

chip and cherry cake (bishop’s cake)


Yield: 1 loaf

Note: From Mary Alice (Soule) Spencer, my sister-in-law. She used to makethese every Christmas, but now she makes them for my birthday and her sis-ter’s birthday.

Combine eggs and sugar; beat well. Sift together dry ingredients. Add nuts, fruit, and chips. Fold dry mixture into egg mixture. Line loaf pan with wax

paper. Pour mixture into loaf pan. Bake 11⁄2 hours at 325°F, until crusty brown.


3 eggs, beaten well1 cup granulated sugar11⁄2 cups flour11⁄2 teaspoons baking powder1 teaspoon salt1⁄4 pound semisweet chocolate

chips

1 cup chopped nuts1 cup chopped dates1 cup (about 11 ounces) halved

maraschino cherries (red and/or green)

chocolate and orange meringue cake

C O N T R I B U T E D B Y S H E I L A A L E X A N D E R

Yield: 8 servings

Note: The New Zealanders claim this recipe as their own, but so do the Aussies—a real source of contention whenever the two meet. Who cares? It’s good!

Preheat oven to 350°F. Spray a flat baking tray with cooking spray and linewith baking paper or waxed paper. Grease paper with shortening and sift

over lightly with cornstarch.

Use a 9-inch cake pan or plate and a skewer to mark out a circle on the paperin the cornstarch.

Beat egg whites and salt until very stiff. Add sugar gradually, 1 tablespoon ata time, beating well after each addition. After all sugar is in, stir in vinegar,cornstarch and vanilla.

Pile or pipe the meringue onto the tray, staying within the marked-out circle.Smooth the top so it resembles a flat cake. It’s important to have the cake atleast 2–3 inches high to get the proper consistency inside. Reduce oven tem-perature to 250°F and bake for 75 minutes. Remove from oven and turn ontoa large decorative plate. Remove waxed paper.

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D E S S E RT S 213

No-stick cooking sprayCrisco shortening1 tablespoon cornstarch4 egg whitesPinch of salt1 cup sugar1 teaspoon white vinegar1 teaspoon vanilla

About 14 ounces heavy whip-ping cream, whipped with1 teaspoon vanilla

2 oranges, carefully peeled intoslices with most pith removed

1⁄4 cup chocolate syrup1 cup chocolate morsels

Using the tip of a small knife, lightly cut a smaller circle in the surface crust,allowing it to sink in a bit. Fill the sunken bit with the vanilla whipped cream.Just before serving, gently pile peeled slices of oranges on the whipped cream.Drizzle 1⁄4 cup chocolate syrup over the cake and pile 1 cup chocolate morselson the oranges and whipped cream, sprinkling some over the rest of the cake.


chocolate snowball cookies

C O N T R I B U T E D B Y N O R M A E L L I O T T

Note: These are the moist and fudgy type with a soft texture. They are fantasticeven frozen, just like the ones my Nan used to make. Dry snowballs, blaach!

Boil gently for 5 minutes the sugar, milk, and butter. Fold in rolled oats, coconut, and cocoa. Chill mixture, form in balls, and roll in more coconut.

Some tips for getting the texture of these correct:

• Be precise with your measurements and do not substitute ingredients.

• Boil for no more than 5 minutes, and time it from the point it startsto boil.

• Do not stir the mixture as it boils. This can cause crystallization of thesugar and result in a dry, hard end product.

D E S S E RT S 215

2 cups granulated sugar3⁄4 cup milk1⁄2 cup butter

3 cups rolled oats (not quick oats)1 cup unsweetened fine coconut5 tablespoons cocoa

chocolate whipped-cream cake


Melt chocolate and add water. Remove from heat and cool. Add slightly beaten egg yolks; add to chocolate mix and vanilla, and beat until shiny.

Beat egg whites until stiff. Beat 2 cartons whipping cream until stiff and thenfold in egg whites. Then fold with chocolate mixture. Butter a 9-inch spring-form pan.

Put chocolate cookies on bottom and around side (you will have to break upcookies to cover the surface completely), then a layer of chocolate whippedcream. Cookies. Chocolate whipped cream. End with cookies. Refrigerate.

Next day: Whip third carton of whipping cream. Cover top of cake and deco-rate with chocolate shavings.


1 box chocolate wafer cookies(Nabisco’s Famous brand)

Three 8-ounce cartons whippingcream

1⁄2 pound German sweet choco-late (8 ounces chocolate chipsworks too)

2 eggs, divided3 tablespoons boiling water1 teaspoon vanillaChocolate bar for shavings

crunchy fudge sandwiches

C O N T R I B U T E D B Y S U S I E L E B L A N C

Note: Now, as a kid I loathed butterscotch. So I was shocked—shocked, I tellyou—to find it in this recipe. And as laborious as this rendition is, it is worththe effort, though I make the effort only occasionally. I can eat an entire panmyself. I’ve been known to be quite snarly toward anyone who dares to extendan arm toward My Pan O’Treats.

Melt the butterscotch morsels with the peanut butter in a heavy saucepan over low heat, stirring till blended. Stir in the Rice Krispies. Press half of

the mixture into a buttered 8-inch square pan. Chill. Set remainder aside.

Stir over hot water the chocolate chips, the confectioner’s sugar, butter, andwater till chocolate melts. Spread over chilled mixture. Top with reservedpeanut butter mixture. Chill.

D E S S E RT S 217

6-ounce package of butterscotchmorsels

1⁄2 cup peanut butter4 cups Rice Krispies brand cereal

6-ounce package chocolate chips1⁄2 cup sifted confectioner’s sugar2 tablespoons butter1 tablespoon water

doris’s velvet chocolate cake


Yield: One 8-inch cake; serves 10–12

Note: Doris Schecter, owner of the My Most Favorite Dessert Company bakery,shares her recipe for this flourless chocolate cake. For a taller cake, Doris sug-gests increasing this recipe 11⁄2 times.

Preheat oven to 350°F. Lightly coat an 8′′ × 3′′ round cake pan with mar-garine and line bottom with a round of parchment paper; set aside.

In a heat-proof bowl or the top of a double boiler set over a pan of simmeringwater, melt the chocolate with the margarine and instant espresso, stirringuntil smooth and glossy. Remove bowl from pan of water and let mixture coolslightly. Whisk in egg yolks one at a time, beating well after each addition.

In the bowl of an electric mixer fitted with the whisk attachment, beat eggwhites on high speed to soft peaks. With machine running, slowly add granu-lated sugar, beating until stiff glossy peaks form. Stir about 1⁄4 of the whitesinto chocolate base to lighten it. Gently but thoroughly fold in remainingwhites until thoroughly combined.


10 tablespoons (11⁄4 sticks) un-salted margarine, cut intochunks, plus more for pan

1 pound semisweet or bitter-sweet chocolate, coarselychopped

1 tablespoon instant espresso orinstant coffee (I used 11⁄2 tea-spoons ginger instead; nexttime I’ll try a tablespoon ofginger.)

5 extra-large eggs, separated1 tablespoon granulated sugarConfectioners’ sugar, for dusting

Pour batter into prepared cake pan. Place in a roasting pan, and pour hot waterinto roasting pan to come halfway up sides of cake pan. Carefully transfer tooven, and bake until top of the cake is just set in the center, about 35 minutes.Transfer to a wire rack to cool completely, then transfer to refrigerator for atleast 4 hours and up to overnight.

Run a paring knife around edges of cake to release from pan, and unmold.(If the cake doesn’t come out of pan, briefly dip bottom of cake pan in warmwater; do not leave in water too long, or cake will melt.) Invert cake onto serv-ing platter, and dust top with confectioners’ sugar. Serve in very thin slices.

For a low-carbohydrate version of this cake, use unsweetened high-qualitychocolate and sweeten with Splenda, and instead of dusting the cake withsugar, serve with unsweetened whipped cream.

D E S S E RT S 219

easy diet ice cream (low-carbohydrate or fat-free)


Note: The directions below are for the low-carbohydrate version, which is fan-tastic! For a fat-free variation, replace half-and-half and cream with 1⁄2 cup ofwater or juice and one 12-ounce can of fat-free evaporated milk; that will be3⁄4 cups of water altogether. If making fat-free, try adding 1⁄2 teaspoon of butterflavor. If you use the el cheapo vanilla (as I do), use about 50% more vanillathan the recipe directs. Each recipe makes 1–11⁄2 quarts. You can experimentwith other flavors, but these are my favorites.

chocolate ice cream

Heat water to boiling in glass measuring cup in microwave. Add gelatin to hot water and stir for 2 minutes. Set up ice cream machine. Add half-and-half

and whipping cream to gelatin mixture. Turn on machine, then pour in gelatin–cream mixture. Add cocoa and vanilla or brandy flavoring to mixture in machine.Stir mixture down once or twice to make sure everything mixes and freezesevenly. Ice cream is done when mixture stands still. Serve immediately.


1⁄4 cup water1 package (1 tablespoon) Knox

brand gelatin8 ounces half-and-half8 ounces whipping cream

3 tablespoons cocoa1 teaspoon vanilla or brandy

flavoringSweetener equivalent to 1 cup

sugar

creamsicle-flavor ice cream

Heat water to boiling in glass measuring cup in microwave. Add Jell-O to hot water and stir for 2 minutes. Set up ice cream machine. Add half-and-

half and whipping cream to gelatin mixture. Turn on machine, then pour ingelatin–cream mixture. Add sweetener, vanilla, and lemon juice to mixture inmachine. Stir mixture down once or twice during freezing process to makesure everything mixes and freezes evenly. Ice cream is done when mixturestands still. Serve immediately.

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D E S S E RT S 221

1⁄4 cup water1 package sugar-free orange

Jell-O gelatin8 ounces half-and-half cream8 ounces whipping cream

Sweetener equivalent to 1⁄2 cupsugar

2 teaspoons vanilla2 tablespoons lemon juice

two-fruity ice cream

Drain the pineapple, reserving the juice. Heat the water to boiling in glassmeasuring cup in microwave. Add the gelatin and stir for 2 minutes. Set up

ice cream machine. Add reserved pineapple juice, half-and-half, and whippingcream to gelatin mixture. Turn on machine and add gelatin–cream mixture.Add sweetener and vanilla to mixture in machine. Cut each maraschino cherryinto 8 or 10 pieces and set aside. When ice cream stands still, add crushedpineapple and cherry pieces. Stir in slightly. Ice cream will start moving again.When it stands still a second time, ice cream is ready to serve. (Okay, this isn’treally low-carbohydrate, but it sure is good!)


8-ounce can crushed pineapple(or half a 15-ounce can)

1⁄4 cup water1 package (1 tablespoon) Knox

brand gelatin4 ounces half-and-half cream

8 ounces whipping creamSweetener equivalent to 1⁄2 cup

sugar1 teaspoon vanilla10 maraschino cherries

five-layer cookie


Note: This is my mom’s recipe.

Melt the butter in the bottom of a 9′′ × 11′′ baking pan. Over this, layer graham cracker crumbs, butterscotch or peanut butter chips, semisweet

chocolate chips, chopped walnuts, and coconut. Bake at 350°F for 30 minutesor till browned and the edges bubble. Cool and cut into squares.

D E S S E RT S 223

1 stick butter1 cup graham cracker crumbs1 cup butterscotch or peanut

butter chips

1 cup semisweet chocolate chips1 cup chopped walnuts1 cup (packed) shredded coconut

french silk chocolate pie


Yield: one 8-inch pie

Note: From Ann Spencer, my mother.

Cream the butter. Add sugar gradually, creaming well. Blend in melted andcooled baking chocolate and vanilla. Add eggs, one at a time. After each

addition, beat 5 minutes with electric mixer at medium speed. Add mini-marshmallows and nuts, if desired. Turn into pie shell. Chill 1–2 hours. Pie canbe topped with whipped cream and nuts if desired.


8-inch pie shell, baked andcooled

1⁄2 cup butter (margarine worksokay)

3⁄4 cup sugar1 ounce baking chocolate,

melted and cooled

1 teaspoon vanilla2 eggsMini marshmallows to taste

(optional)Chopped nuts to taste (optional)Whipped cream (optional)

fresh ginger cake

C O N T R I B U T E D B Y NA D I N E F I E D L E R

Note: Adapted from Room for Dessert, by David Lebovitz (HarperCollins, 1999).I made this for a Portland, Oregon, Copyediting-L gathering, topped withwhipped cream blended with lemon curd. Conversation stopped for a while. . . .

Preheat oven to 350°F with the rack in the center of the oven. Line a 9′′ × 3′′round cake pan or a 91⁄2-inch springform pan with parchment paper.

Combine molasses, sugar, and oil. In another bowl, sift together the flour andcinnamon, cloves, and pepper.

Boil the water. Stir in the baking soda. Mix this into the molasses mixture.Add the ginger.

Gradually mix the dry ingredients into the wet ingredients. Add the eggs andcontinue to mix until combined well. Pour the batter into the prepared panand bake for 1 hour, until the top springs back lightly when pressed or whena tester comes out clean.

Cool the cake 30 minutes. Loosen edges of pan with dull knife. Remove cakefrom pan and peel off parchment paper.

Serve with fruit compote, lemon curd, and whipped cream mixed, orsugared fruit.

D E S S E RT S 225

4 ounces fresh ginger, peeled andchopped finely, or gratedfinely

1 cup molasses1 cup sugar1 cup vegetable oil (peanut is

good)

21⁄2 cups flour1 teaspoon ground cinnamon1⁄2 teaspoon ground cloves1⁄2 teaspoon ground pepper1 cup water2 teaspoons baking soda2 room-temperature eggs

frosted ginger creams


Yield: 51⁄2 dozen cookies

Note: From Dorothy Ferguson, ex-mother-in-law and farm wife.

COOKIES:Cream together shortening and brown sugar until light. Beat in eggs, one ata time, beating well to blend. Add molasses and vinegar. Sift together 4 cupsflour and the ginger, soda, baking powder, and salt; stir into batter. Add addi-tional flour to make a soft dough that is easy to roll. Roll dough on lightlyfloured surface; cut in 2-inch to 3-inch circles. Place circles about 1 inch aparton lightly greased baking sheet. Bake 10–15 minutes at 375°F. Remove cookiesand cool on wire racks.

FROSTING:Meanwhile, blend together butter and confectioner’s sugar. Add vanilla andmilk and beat until smooth. Spread over tops of cooled cookies, leaving a1⁄4-inch rim of brown cookie showing. Store in airtight containers.


1 cup shortening1 cup brown sugar, firmly

packed2 eggs1 cup dark molasses2 tablespoons vinegar5 cups sifted flour1 tablespoon ground ginger

1 tablespoon baking soda1⁄2 teaspoon baking powder1 teaspoon salt2 tablespoons butter2 cups confectioner’s sugar1 teaspoon vanilla3 tablespoons whole milk or

cream

grandma g’s soft oatmeal cookies


Cream shortening and sugar together. Add eggs one at a time and beat until fluffy. Add sour milk. Sift flour. Measure and add salt, soda, baking powder,

and spices. Sift again. Add sifted dry ingredients to creamed mixture. Stir untilsmooth. Stir in oatmeal and chocolate chips. Drop by rounded teaspoonfulsonto a greased cookie sheet. Bake at 350°F for 10–12 minutes. Makes a wholepile of soft, cakelike cookies.

D E S S E RT S 227

2 cups sugar11⁄2 cups shortening, softened

(I use Crisco.)4 eggs1 cup sour milk (Sour milk can

be made by adding 1 table-spoon vinegar to 1 cup milk.)

4 cups flour

2 teaspoons baking soda1 teaspoon baking powder1 teaspoon each cinnamon,

cloves, salt4 cups oatmeal1 package chocolate chips

(12 ounces)

grandma z’s oatmeal chocolate chip cookies


Cream shortening and sugar together. Add eggs one at a time and beat until fluffy. Sift flour. Measure and add salt and soda. Add sifted dry ingredients

to creamed mixture. Stir in oatmeal, chocolate chips, and nuts. Drop byrounded teaspoonfuls onto a greased cookie sheet. Bake at 375°F until lightbrown (they will be crunchier the longer you leave them in the oven). Makesa whole bunch of cookies.


2 cups brown sugar2 cups granulated sugar2 cups shortening4 eggs3 cups flour

1 teaspoon salt2 teaspoons soda6 cups oatmeal1 package chocolate chips1 cup chopped nuts

grasmere gingerbread


Yield: 30 pieces

Preheat the oven to 300°F. Sift together the flour, ginger, baking soda, andcream of tartar. Rub in the margarine or butter, then add the sugar and

mix well. Grease a 10′′ × 12′′ flat pan (1 inch deep) and press the mixtureinto it.

Bake for about 35 to 40 minutes or until cake is firm to the touch and shrinksfrom the sides of the pan. Let cool slightly before cutting.

D E S S E RT S 229

23⁄4 cups all-purpose flour 2 teaspoons ginger (I actually

triple this.)1 teaspoon baking soda

1 teaspoon cream of tartar1 cup (2 sticks) margarine or

sweet butter1 heaping cup brown sugar

grasshopper pie

C O N T R I B U T E D B Y J OA N N E S A N D S T R O M

Melt together marshmallows and half-and-half. Set aside to cool. Prepare chocolate cookie crust by mixing crumbs of crushed chocolate cookies

with melted butter. Press into 8- or 9-inch pie pan to make a crust. Add crèmede menthe to the marshmallow mixture. Whip whipping cream until peaksform. Fold marshmallow mixture into whipped cream. Pour into pie shell.Garnish top with a few chocolate crumbs, if desired. Refrigerate overnight.


18 marshmallows, cut up1⁄2 cup half-and-half2 cups crumbs of crushed choco-

late cookies (Chocolate wafersare best, but you can use sand-wich cookies; just scrape outthe filling.)

3–4 tablespoons butter, melted3–4 tablespoons crème de

menthe1⁄2 pint whipping cream

hazelnut plum cake

C O N T R I B U T E D B Y L I N DA L . K E R B Y

Yield: One 8-inch round cake

Note: Can be prepared in 45 minutes or less.

Preheat oven to 425°F and butter and flour an 8-inch round cake pan, knock-ing out excess flour. In a small saucepan, melt butter over moderate heat

and cool. Stir in vanilla. In a food processor, blend together nuts, brown sugar,and flour until nuts are ground fine. In a bowl with an electric mixer, beat eggwhites with salt until they hold stiff peaks and fold in nut mixture gently butthoroughly. Fold in butter mixture (batter will deflate) and spread batter in pre-pared pan. Arrange plum slices evenly over batter and sprinkle with granulatedsugar. Bake cake in middle of oven 20–25 minutes, or until a tester comes outclean. Turn cake out onto rack and cool, plum side up, 5 minutes. Sift confec-tioner’s sugar onto cake and serve cake warm with ice cream.

D E S S E RT S 231

3 tablespoons unsalted butter1 teaspoon vanilla1⁄2 cup (about 2 ounces) whole

hazelnuts or natural almonds1⁄2 cup firmly packed light brown

sugar1⁄3 cup all-purpose flour3 large egg whites

1⁄4 teaspoon salt2 medium plums (about

1⁄2 pound), sliced thin11⁄2 teaspoons granulated sugarConfectioner’s sugar for sifting

over cakeAccompaniment: vanilla ice

cream

hermine and ceil’s three-layer cookies

C O N T R I B U T E D B Y LY N N E R A N I E R I

Note: This recipe was developed by my mother, Hermine, and her sister Ceilwhen they tried to replicate a (Hungarian?) cookie that their mother used tomake. Their mother was apparently an extraordinarily talented cook, andshortly after she came to the United States from Austria, she was asked to runthe kitchen of a small, privately owned local hospital (lucky patients!). Shecould barely speak English, but her food was legendary. These cookies are abit time-consuming to make, but everyone raves about them, and they are theones I pick out first when my mother gives us our much-coveted box of herhomemade Christmas cookies. Permission to submit this recipe, my mother’sfavorite “family secret” cookie recipe, was granted by my mother. This is alsoone of many food items that my mother always made without a recipe in frontof her. After I nagged her to write it all down, she did so.

Mix all ingredients by hand in a large bowl and work it until it forms a large ball.

Divide the dough into 3 equal pieces and chill.

Roll out 1 piece between two sheets of waxed paper, rolling it the exact size ofa cookie sheet. Pull off the top sheet of waxed paper and slide the dough ontoan inverted cookie sheet, so you won’t be encumbered by the upright sides ofthe cookie sheet. Leave the bottom sheet of waxed paper on the sheet whilebaking the cookie.


1 pound butter (oleo can be sub-stituted for some of the butter)

1⁄2 pound finely ground almonds20 ounces flour1⁄2 pound sugar2 teaspoons vanilla

Very large plain chocolate candybar (Nestlé or Hershey’s; bythis, my mother means a giantchocolate bar, one of thosethat is so big that you wouldhave a hard time holding it inone hand)

Bake at 325°F until slightly brown on the edges—about 20 minutes. (Note:Despite the fact that they may not look brown enough, do not bake the layermuch more than 20–25 minutes.)

When the first layer is cooled, it can be easily pulled off the cookie sheet bycarefully inserting a long spatula under it, all around. Place the loosened layeronto a flat surface (tray, board, cardboard, etc.). Do not loosen the second and thirdlayers in this manner.

After it has completely cooled, spread the top of the first layer with a mixtureof apricot lekvar and apricot preserves. Generally, using only preserves (notjelly) makes it too liquid and that will be absorbed by the cookie dough. Usingall lekvar tends to make it too hard to handle and to spread. Thus the mixtureof lekvar and preserves is best to use.

(Editor’s note: At this point the recipe grows complicated and involves makingone’s own lekvar. Lynne’s mother says just to use the Solo brand apricot filling.)

When the second layer is baked and cooled, just flip it on top of the first one, butdo not loosen it first. Flip it over so that the cookie sheet is now on top. Youare, in fact, just turning the sheet upside down. The layer does not fall off ontothe first one because the waxed paper is sealed, or melted, onto the sheet.

Do the filling and the third layer the same way.

When all is completely cool, spread some melted milk chocolate on top of thethird layer. The chocolate is prepared in the following manner:

Melt chocolate bar in a double boiler. Add nothing to the chocolate, not evenmilk. Spread the chocolate evenly and smoothly over the third layer and allowit to set. It may take an unreasonably long time to cool and become hard.(Note: I let it harden overnight before cutting it).

Continues…

D E S S E RT S 233

My mother only cut the smaller cookies out of this giant single cookie as sheneeded them, so that they didn’t dry out. Her signature way of cutting themis to make diagonal cuts in one corner of the giant cookie, then to make diag-onal cuts the other way. In this way, each small cookie is shaped like this

and should measure about 21⁄2 inches wide by 1 inch high. My mother is em-phatic that cookies should be small and delicate!


honey–almond biscotti


Yield: about 20 biscotti

Note: This is my current favorite biscotti recipe. It’s printed on the flour bagfrom Bob’s Red Mill, a great local mill in the Pacific Northwest. The originalrecipe calls for hazelnuts, but I prefer almonds. The honey gives these a nicemellow flavor. Increase the amount of anise seed if you like.

Preheat the oven to 325°F. Grease a large baking sheet.

Combine the flour, anise seed, almonds, salt, and baking powder in a smallbowl and set aside.

In a separate bowl, cream the butter, sugar, honey, egg, and vanilla untilsmooth. Add the dry ingredients and mix well.

Divide the dough into 2 equal pieces. Shape each into a 12-inch log, and placethem 4–5 inches apart on the baking sheet, flattening them slightly. Bake for30 minutes, or until firm to the touch.

Continues…

D E S S E RT S 235

11⁄2 cups unbleached flour1 teaspoon anise seed1⁄2 cup coarsely ground almonds1⁄4 teaspoon salt11⁄2 teaspoons baking powder

2 tablespoons unsalted butter1⁄2 cup sugar1⁄4 cup honey, warmed1 egg1 teaspoon vanilla


Remove from the oven and let cool slightly; then, using a serrated knife, slicethe logs diagonally into 1⁄2-inch slices. Lay them flat on the baking sheet (onecut side down) and return them to the oven for about 8 minutes. Flip themover and bake for another 8 minutes or so. They will harden as they cool. Youwant them to be nice and crunchy.

Dunk in coffee or tea.

hungarian flourless hazelnut cake


Note: I made this with walnuts, and it was delicious.

Preheat oven to 325°F. Grease and flour a 9-inch springform pan. Grindhazelnuts until very fine. Add baking powder and set aside.

In a large bowl, whip the egg yolks with the Splenda until pale yellow in color.Beat in the ground-hazelnut mixture.

In a separate clean bowl, with a clean whisk, whip the egg whites until stiff.Quickly fold 1⁄3 of the egg whites into the yolk mixture, then add the remainingwhites and fold in until no streaks remain.

Pour into a 9-inch springform pan. Bake in preheated oven for 60–75 minutes,or until top of cake springs back when lightly tapped. Cool on wire rack.

When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff,and spread generously between layers, on top, and on the sides of the cake.Sprinkle chopped hazelnuts on top for decoration.

D E S S E RT S 237

12 ounces hazelnuts2 teaspoons baking powder6 egg yolks5⁄8 cup Splenda* brand artificial

sweetener

6 egg whites1 pint heavy cream1⁄8 cup hazelnuts, chopped

*It’s sold in various forms, but the version called for here is the stuff that measures just likesugar. You can also use cyclamate sweetener—but not saccharine or aspartame.

krispy kreme bread pudding

C O N T R I B U T E D B Y NAO M I K I E T Z K E YO U N G

Note: Adapted from a recipe found at the Food Network (www.foodnetwork.com).

Preheat oven to 350°F. Cube 2 dozen doughnuts into a large bowl. Pourother ingredients on top of doughnuts and let soak for a few minutes.

Mix all ingredients together until doughnuts have soaked up the liquid asmuch as possible. Bake for about 1 hour until center has jelled. In the mean-time, consume the remaining fruit cocktail and the other dozen doughnuts.You can pour a glaze over this, top with whipped topping, or douse in milk.It isn’t pretty, but it is tasty.


3 dozen Krispy Kreme doughnuts(Need I say that I mean theglazed classic style? I supposeyou could use some lesserbrand, but I won’t vouch forthe results.)

1 (14-ounce) can sweetened con-densed milk (not evaporated)

One 15-ounce can fruit cocktailin heavy syrup, with aboutone third of the fruit takenout (The original recipe calledfor two 4.5-ounce cans, butI could not find such a crea-ture in my area. You probablycould dump in all the fruit; I didn’t.)

2 eggs, beatenPinch of salt1–2 teaspoons ground cinnamon

marie’s chocolate cake

C O N T R I B U T E D B Y S I O B H A N S H E E H A N

Beat together flour, sugar, cocoa, baking soda, baking powder, oil, milk, and eggs. Add coffee and vanilla; mix well. Pour into two 8-inch round

pans or a 9′′ × 13′′ pan and bake at 350°F for approximately 30 minutes, oruntil a toothpick inserted in the middle comes out clean. For a special treat,mix some creamy peanut butter into store-bought chocolate frosting to makechocolate peanut butter frosting.

D E S S E RT S 239

2 cups flour2 cups sugar3⁄4 cup cocoa2 teaspoons baking soda1 teaspoon baking powder

1⁄2 cup vegetable oil1 cup milk2 eggs1 cup black coffee1 teaspoon vanilla

mary helen dale’s raisin–coffee frosting


Yield: Frosts a 2-layer cake. Use any spice-cake recipe for cake or a good spice-cake boxed mix.

Note: This is from handwritten recipe, ca. 1991, although Mary Helen adaptedthe recipe in the 1950s.

Cream the butter. Add 1⁄2 cup sugar and mix together. Add salt, raisins, nuts, and coconut. Add 11⁄2 cup sugar alternately with coffee and beat the mix-

ture until it’s smooth and easy to spread. (You might need to add a few extradrops of coffee.)


3 tablespoons softened butter1⁄2 cup confectioner’s sugar1⁄4 teaspoon salt11⁄2 cups confectioner’s sugar

3 tablespoons hot coffee1⁄2 cup raisins, chopped1⁄2 cup pecans chopped1⁄2 cup coconut

massachusetts apple cobbler


Note: This is rather loosely based on a recipe for “apple slump” that is rumoredto have been Louisa May Alcott’s original recipe.

Heat oven to 350°F. Lightly grease a 9-inch-square baking pan. Peel, core, and slice the apples, then toss them in a bowl with the Sugar Twin sugar

substitute, nutmeg, and cinnamon. Place them in the baking pan and bake for20 minutes. While they bake, put the Bisquick baking mix in a large mixingbowl. Using the bowl you used for mixing the apples and spices, melt the mar-garine in the oven or microwave. Add the beaten eggs and milk. Add this mix-ture to the Bisquick, stirring just until combined. Spread this topping over theapples and bake the cobbler for 25 minutes. Serve it warm.

D E S S E RT S 241

6 tart apples1⁄2 cup brown Sugar Twin sugar

substitute1⁄2 teaspoon nutmeg1 teaspoon cinnamon

11⁄2 cups Bisquick baking mix1 egg, beaten1⁄2 cup milk1 stick (1⁄2 cup) margarine

moroccan orange cake


Note: This cake uses almonds and eggs, plus a very small amount of bakingpowder you could no doubt omit if you worked the eggs more. Below is howit came from a friend in England who was explaining it to an idiot—it’s fool-proof. The only changes I make are to make it in layers and save some of theorange water to make fudgy icing, and I often use clementines. Nigella Lawsonhas a very similar recipe with clementines (though I started doing it beforeI saw hers), and another that adds in some cocoa. And friends make it withany citrus they have: blood oranges, limes, even (red) grapefruit.

If you can get unwaxed oranges, all the better, but if not, wash them first. Then put them in a pan large enough and with enough water to cover them

well. Bring the water to a boil and simmer them for 2 (yes, 2) hours, addingwater if need be to keep them covered. Of course, oranges do float a bit, so letthe rolling simmer make sure they get cooked fairly evenly. But don’t worrytoo much—it’ll all be mixed up later anyway. After 2 hours, take out theoranges, throw away the water, and put the oranges in a blender. Whiz theoranges—peel, pips, and all—to a purée, then let the purée cool a little. Thenbeat the eggs lightly and add them to the orange purée. Then add the almonds,sugar, baking powder, and lemon juice to the orange-and-egg mix. Stir it all to-gether. Butter and flour a cake tin. I use one that is 81⁄4 inches in diameter and2 inches deep. Pour the mixture into it. Bake for 60 minutes in an oven pre-warmed to 180°C (350°F or Gas 4). The cake should be firm but still moist. Coolbefore turning out of the tin. You can serve it with cream and raspberries.


2 large oranges (unwaxedpreferred)

6 eggs1⁄2 cup ground almonds

1⁄2 cup sugar1 teaspoon baking powderJuice of 1⁄2 a lemon

mrs. swenson’s truffles


Beat until smooth the butter, confectioner’s sugar, chocolate, whipping cream, and rum or vanilla. Chill until firm (1–2 hours). Form into small

balls, using palms of hands. Roll in chocolate shot or colored sugar. Store incovered container in refrigerator.

D E S S E RT S 243

1⁄2 cup butter (softened)2 cups confectioner’s sugar5 ounces unsweetened choco-

late, melted and cooled

3 tablespoons whipping creamA little rum or vanillaChocolate shot or colored sugar

my mama’s chocolate sludge

C O N T R I B U T E D B Y N I NA K P E T T I S

Yield: Sickens 4, serves 6

Sift together the flour, salt, cocoa, soda, and sugar. Mix together the vinegar-and-milk solution and the butter. Combine wet and dry ingredients; add

1 cup nuts, mix well. Turn into greased baking dish. Cover top with the brownsugar and cocoa. Pour the boiling water over top of mix and bake 40 minutesat 350°F. Invert squares. Top with whipped cream, Cool Whip, or ice cream.Add nuts to taste, and serve.


*Buttermilk would probably do as well; this looks like a substitution.

Reserved ingredients: 1 cup nuts;1 cup brown sugar mixed with4 tablespoons cocoa; 13⁄4 cupboiling water

1 cup sifted flour1⁄4 teaspoon salt2 tablespoons cocoa

1⁄2 teaspoon baking soda3⁄4 cup sugar2 tablespoons vinegar, plus

enough milk to make 1⁄2 cupliquid*

2 tablespoons melted butter

my mom’s whacky cake

C O N T R I B U T E D B Y E DWA R D F R A N C H U K

Note: I don’t know where my mom got this recipe, but it was during World War II (during which I was born), so is indubitably in the public domain by now. Mom made it frequently, as it was (and continues to be) the uncon-tested favorite of both my brother and me. Whacky is a variant of wacky, butmy mom always pronounced it with the h, so even though I don’t pronounceit that way, Whacky is the name of the cake!

Continues…

D E S S E RT S 245

CAKE:11⁄2 cups (375 milliliters) flour

(Mom used white; I use wholewheat.)

1 teaspoon (5 milliliters) bakingsoda

1 teaspoon (5 milliliters) bakingpowder

3 tablespoons (45 milliliters)cocoa

1 cup (250 milliliters) sugar1 teaspoon (5 milliliters) vanilla1 tablespoon (15 milliliters)

vinegar5 tablespoons (75 milliliters)

melted margarine (Butter isbetter.)

1 cup (250 milliliters) warmwater

PEANUT BUTTER ICING:1 cup (250 milliliters) firmly

packed brown sugar1 tablespoon (15 milliliters)

peanut butter (smooth orchunky—your choice; all-natural is best)

2 level tablespoons (30 milliliters)flour (Mom used white; I usewhole wheat.)

1 tablespoons softened mar-garine (Butter is better.)

3 tablespoons (45 milliliters) very hot water

CAKE:Preheat oven to 350°F (180°C). In a medium-size bowl, mix together theflour, baking soda, baking powder, cocoa, and sugar. Add vanilla, vinegar,and melted butter. Mix with fork and add warm water. Mix until smooth.Bake for 25 minutes.

Remove from oven, allow to cool on a rack, and spread with Peanut ButterIcing (absolutely essential; see below).

ICING: Combine ingredients and mix until smooth.


my mother’s brownies


Melt chocolate and butter and add other ingredients. Add pecans or choco-late chips, if you like. Pour into a greased 8-inch baking pan and bake at

350°F for 15–20 minutes. Check often after 15 minutes; it’s very important notto overcook these. They are very fudgy.

D E S S E RT S 247

2 squares unsweetenedchocolate

1⁄2 cups butter1 cup sugar1⁄2 cups flour

2 eggs1 teaspoon vanillaPecans (optional)Chocolate chips (optional)

negrinhos

C O N T R I B U T E D B Y K A R E N B O J DA

Yield: about twenty 11⁄2-inch negrinhos

Note: Negrinhos (neh-green-yooz), meaning “blackies,” are fudgelike Braziliancandies that I became addicted to when I lived in Rio Grande do Sul. Elsewherein Brazil they’re known as brigadeiros (breeg-ah-day-rooz, meaning “brigadiers”).Luckily for me, they’re extremely simple to make from ingredients that arereadily available in North America. Speaking of terminology, in my familychocolate sprinkles, commonly known as jimmies, are called foogies (witha long oo as in cool).

Put the milk, butter, and cocoa in a saucepan. Cook over medium-low heat,stirring constantly, until the mixture thickens and leaves the bottom of the

pan clean for a second or two if you scrape it to one side of the pan (about15–20 minutes). Cool the mixture until it can be handled. Grease your handswith butter, and roll the mixture into balls. (Walnut-size negrinhos are mostcommon, but I’ve also seen ones as big as golf balls.) Roll them in sprinkles,and put them in paper candy cups.


14-ounce can of sweetened con-densed milk

1 tablespoon of butter

2–3 tablespoons of cocoapowder

Chocolate sprinkles (foogies)

peanut butter oatmeal cookies


Note: I don’t remember where this recipe came from, but these cookies arereally good, especially if you bake them until they’re barely golden on thebottom.

Cream together sugars, shortening, eggs, peanut butter, and vanilla. Stir in dry ingredients. Roll into balls, place on cookie sheet, and smoosh with

a floured fork or meat pounder (tenderizer). The meat pounder makes aninteresting design. Bake at 350°F for 8–12 minutes. Don’t overbake.

D E S S E RT S 249

1 cup sugar1 cup brown sugar1 cup shortening2 eggs1 cup peanut butter

2 teaspoons vanilla2 cups flour1 cup oatmeal1 teaspoon salt

plum cake

C O N T R I B U T E D B Y J O DY BA I L E Y

Note: This recipe came to me from my mom, Bert Bailey, who died in August2004, so it’s quite sentimental for me. I don’t think she invented the recipe, soits source is unknown; most likely, she got it from a friend. Every time I take itto a potluck gathering, people rave about it. It’s the one of the few from-scratchcakes I make, but it’s super easy. We’ve always called it Plum Cake, but it’sreally more of a spice cake.

CAKE:Preheat oven to 350°F. Grease and flour a tube or decorative Bundt pan. Put allingredients in a mixing bowl and beat 3 minutes on medium speed. Pour cakebatter into prepared pan. Bake for 1–11⁄2 hours; cake is done when toothpick in-serted in center comes out clean. Cool 10 minutes; remove cake from pan andplace on a serving plate. Allow cake to cool thoroughly before glazing.

GLAZE:In a small bowl, use a spoon or whisk to mix confectioner’s sugar with lemonjuice; use a spoon to drizzle the glaze over the cake.


CAKE:2 cups sugar2 cups self-rising flour1 teaspoon cinnamon1 teaspoon powdered cloves1 cup nonflavored vegetable oil

(e.g., corn or canola)

3 eggs1 junior-size (i.e., larger) jar

plum or plum with applesbaby food

1 cup pecans, chopped

GLAZE:1 cup confectioner’s sugar 2 tablespoons fresh lemon juice

pumpkin chiffon praline pie


Note: This recipe is older than my older son, meaning pre-1962.

Bake crust in hot (375°F) oven for about 10 minutes or until browned. Whilecrust bakes, cream butter and brown sugar. Add nuts. Gently spread on bot-

tom of partly baked piecrust. Bake crust for another 5 minutes or until crust isdone (butter–brown sugar–nuts mixture will be bubbling). Set crust aside to cool.

Combine 3⁄4 cup granulated sugar, gelatin, pumpkin pie spice, and salt in top ofdouble boiler. Stir in beaten egg yolks, pumpkin, and milk. Cook over very hot(not boiling) water, stirring constantly, for about 15 minutes (or until gelatin isdissolved). Remove from heat and cool to lukewarm.

Beat egg whites until foamy. Slowly add granulated sugar and keep beatinguntil mixture is at soft meringue stage. Put in fridge for a few minutes (or beatwhites in bowl set in pan of ice). Beat pumpkin-gelatin mixture until fluffy.Gently fold into meringue.

Pour mixture into piecrust. Chill (the crust and the baker). Serve (with whippedcream if you’re fond of gilding the lily).

D E S S E RT S 251

9-inch piecrust, unbaked1⁄3 cup butter1⁄3 cup brown sugar (packed, as

brown sugar should always be)1⁄3 cup chopped pecans (or

walnuts)3⁄4 cup granulated sugar1 envelope (1 ounce? 1 table-

spoon?) unflavored gelatin(Knox)

11⁄2 teaspoons pumpkin pie spice(or a mixture of cinnamon,cloves, nutmeg, and allspice

totaling 11⁄2 teaspoons, withmore cinnamon than theother spices)

1⁄2 teaspoon salt4 egg yolks, beaten1 pound (or 15 ounces, given

downsizing) canned pumpkin(plain pumpkin, not “pieready”), or about 2 cups freshpuréed pumpkin

3⁄4 cup milk4 egg whites1⁄4 cup granulated sugar

rum–chocolate mousse


Put all ingredients in a saucepan. Heat them just to boiling. Remove mix-ture; once it has cooled, place it in a bowl. Refrigerate the mousse until

it is solid. This can be made in a microwave oven instead of on the range.The time will depend on your individual oven. See your microwave oven’sdirections for puddings.


1 small package Jell-O chocolateno-sugar pudding mix

1 teaspoon Hershey’s cocoa

1⁄4 teaspoon rum extract2 cups skim milk

scotcheroos

C O N T R I B U T E D B Y JA N E LY L E

Note: These were my former husband’s favorite treat—and a must on a coldwinter Sunday when we had friends over to watch football. I made them somany times over the years that I can still make them from memory.

Put the sugar and syrup in a large pan and cook over medium heat until itboils, stirring until the sugar is dissolved. Remove pan from heat and stir

in the peanut butter until it melts. Add the Rice Krispies and stir until coated.Spoon mixture into a 13′′ × 9′′ pan and press it down (I use wax paper). Combinechocolate chips and butterscotch chips in the top of a double boiler (a heavy reg-ular pan over low heat works fine, too, if you’re careful) and stir until melted.Spread over the warm, gooey cereal mix and then put the pan in the refrigeratorto cool. Cut into large squares and eat until you’re sick. Try not to think aboutthe calories.

D E S S E RT S 253

1 cup of sugar1 cup of light corn syrup1 cup of peanut butter

6 cups of Rice Krispies cereal6 ounces of chocolate chips6 ounces of butterscotch chips

shortbread


Note: When we stayed in Muir of Ord, Scotland, we told our neighbor, MaureenRitchie, that we liked the shortbread from the local grocer. “Och! Rubbish!” shesaid, and made these for us. I’ve written the directions exactly as she gave themto me, with translations where it might be helpful. These are really good—don’tlet the cornstarch scare you.

Beat sugar and margarine or butter. Then add dry ingredients. This mix willbe quite soft.

Press into tins 7 inches square (enough to make two 7-inch tins). Fork all overwith fork prongs to make small holes. Take the back of a spoon and make apattern around the edges. Bake at 340ºF until golden. When cooked, make intofingers while hot and sprinkle with castor sugar.


9 ounces plain flour41⁄2 ounces corn flour (cornstarch)9 ounces margarine (I use butter.)

41⁄2 ounces castor sugar (whitesugar)

Pinch of salt

sour cream cake


Cream the butter and sugar. Mix the dry ingredients. Add sour cream, eggs,sugar mixture, then vanilla. Pour into two greased cake pans. Top with

sugar-cocoa-cinnamon mixture and swirl through the batter. Bake at 350°Ffor 25–30 minutes.

D E S S E RT S 255

1⁄4 pound butter1 cup sugar2 eggs1 cup sour cream1 teaspoon baking soda11⁄2 cups flour11⁄2 teaspoons baking powder

1 teaspoon vanilla1⁄4 cup thoroughly mixed white

sugar, cocoa powder, andground cinnamon (You canuse more or less of each in-gredient according to taste.)

spiced walnuts


Boil sugar, salt, cinnamon, nutmeg, cloves, and water to 236°F on candythermometer (soft ball stage). Remove from heat and add walnuts. Stir

until creamy. Turn out on waxed paper; separate walnuts, using two forks.


1 cup sugar1⁄4 teaspoon salt2 teaspoons cinnamon1⁄2 teaspoon nutmeg

1⁄2 teaspoon cloves1⁄2 cup water2 cups Diamond brand walnuts,

halves or large pieces

stephanie’s m&m oatmeal cookies


Thoroughly cream shortening and sugars. Add eggs and vanilla; beat well.Combine dry ingredients and add slowly to creamed mixture. Add oats

and then M&M’s. Drop from teaspoon onto cookie sheet. (Do not packthem; put the batter loosely on the cookie sheet in clumps.) Bake at 375°Fabout 10–12 minutes. (Some ovens take as long as 14–16 minutes.) Removefrom oven before they look completely done—cookies should be very lightbrown when removed. Wait 3–5 minutes; gently remove from cookie sheetwith spatula.

D E S S E RT S 257

1 cup shortening1 cup brown sugar1 cup granulated sugar2 eggs1 teaspoon vanilla11⁄2 cups sifted all-purpose flour

1 teaspoon baking powder1⁄2 teaspoon baking soda1⁄2 teaspoon salt2 cups quick-cooking rolled oats1 cup M&M’s

two best passover cakes

C O N T R I B U T E D B Y E S T H E R H E C H T

Note: The egg whites are the leavening agent in these cakes. I think you can sub-stitute regular flour for the matzo meal if you are making these not for Passover,but I’ve never tried it. The Passover Date Torte recipe is adapted from one thatappeared in the Boston Globe; the Paradise Torte recipe is adapted from one thatappeared in The Jerusalem Post. The Paradise Torte is great without the optionalHoney Cloud Frosting; I’ve always served it without.

passover date torte

Yield: 14 servings

Beat eggs with sugar. Stir in lemon juice and orange juice and grated rinds. Sift dry ingredients into the batter. Mix well. Stir in dates, nuts, and apple.

In a clean bowl with clean beaters, beat the egg whites until stiff. Fold thewhites into the batter. Bake in an ungreased 9-inch springform pan, lined withwaxed paper or parchment paper, at 350°F for about 11⁄4 hours. If the pan isTeflon, you don’t need the paper. Test with a straw.


8 extra-large eggs, separated17⁄8 cups sugarJuice and grated rind of 1 lemon

and 1 orange11⁄3 cups matzo meal2 tablespoons unsweetened

cocoa

1⁄4 teaspoon ground cloves1⁄4 teaspoon ground allspice25 pitted dates, diced1⁄2 cup chopped nuts (walnuts or

pecans)1 apple, grated (no need to peel it)

paradise cake

Chop chocolate and almonds in a food processor (or just use a knife). Mix matzo meal and cinnamon. Beat egg yolks with sugar until thick and lemon

colored. Gradually beat in the honey, orange juice, wine, and lemon rind. Withmixer at very low speed, slowly add the matzo meal and cinnamon. Stir in thechocolate and almonds. In a clean bowl with clean beaters, beat the egg whitesuntil stiff. Fold the whites into the batter. Turn into two ungreased 9-inch cakepans lined with waxed paper or parchment paper, or into one (unlined and un-greased) angel food pan. Bake at 350°F 35–40 minutes for 9-inch cake pansor about 1 hour for angel food pan (or until cake springs back when touchedlightly). Loosen sides of cake in cake pan with spatula; remove from pan andplace onto cake rack to cool. If you use an angel food pan, set the whole panon a cake rack to cool, and loosen sides of cake with spatula before serving.

Continues…

D E S S E RT S 259

13⁄4 ounces (32.5 grams) bitter-sweet chocolate (I usuallydouble the amount ofchocolate.)

3⁄4 cup blanched almonds1 cup matzo meal2 teaspoons cinnamon

8 eggs, separated1 cup sugar1⁄4 cup honey1⁄2 cup orange juice1⁄2 cup sweet red wine1 tablespoon grated lemon rind

optional honey cloud frosting

Add salt to egg whites and beat until frothy. Add sugar gradually, beating until smooth and glossy. Add honey slowly and continue beating until

frosting makes stiff peaks. Fold in lemon rind. Makes enough frosting for topand sides of two 9-inch layers.


1⁄4 teaspoon salt2 egg whites3⁄4 cup sugar

1⁄4 cup honey1 teaspoon lemon rind

unbelievables (aka peanut butter 1 + 1 + 1 cookies)


Combine all ingredients. Beat well. Drop by spoonfuls onto an ungreasedbaking sheet. With a fork, crosshatch each cookie to flatten. Bake at 325°F

for 12–13 minutes.

D E S S E RT S 261

1 cup peanut butter (I preferchunky.)

1 cup sugar1 egg

p l e a s e

t e

t h e

a t

e s

d o n’

drain volcano


Note: I use the volcano periodically to clear any unseen goo out of the kitchendrains. At best it probably scours the inside of the pipe lightly with a mild abra-sive, but it’s fun.

To do the volcano, pour a cup or so of baking soda into the drain (bothdrains if you have two). If it sticks to the edges of the drain, mush it

through the holes with your fingers or poke it through with a chopstick orsimilar item. Once the drain is nicely full of baking soda, pour white vinegarinto it (if you have two drains, pour vinegar in one, then immediately into theother, to get the combined effect). Then stand back and enjoy the show. Oncethe fizzing dies down, add a bit more vinegar, and keep doing that until youhave used up the baking soda. Then run hot water through the drains for goodmeasure.

I will probably eventually break down and put food coloring in the vinegar, butI haven’t yet.


1 cup (or more) of baking soda White vinegar as needed

human vinaigrette

C O N T R I B U T E D B Y A M Y J . S C H N E I D E R

Note: Here’s the handiest household tip I’ve ever gotten, from my dear hus-band, Boyd, who actually got it from an old girlfriend (the only good thinghe got out of that relationship, but I digress).

Add the vinegar to the tub of cool water. Slowly immerse human and soak as long as desired. Guaranteed to take out the sting of a bad burn. You

will smell weird but feel much better!

P L E A S E D O N ’ T E AT T H E S E 265

1 bathtub cool water3 glugs and a gurgle white vine-

gar (about 2 cups) or “to taste”

1 sunburned human

peanut butter suet cakes

C O N T R I B U T E D B Y L E I L A N I W E AT H E R I N G TO N

Note: These are for your feathered friends.

Melt the fat and the peanut butter; stir in remaining ingredients. Pour the mixture into a square pan so it is about 11⁄2 inches thick. Allow to cool,

cut into squares, and store in the freezer. Save wormy raisins or insect-infestedflour, oatmeal, and cornmeal to use in this. If peanut butter is too pricey foryour budget, add an extra 11⁄2 cups of lard or meat fat.


11⁄2 cups peanut butter (can besmooth or crunchy)

21⁄2 cups quick-cook oats21⁄2 cups cornmeal

11⁄2 cups lard or other clean meatfat*

11⁄2 cups white flour1 cup minced raisins (optional)

*Any clean fat from cooked meat can be used. To clean meat fat, pour into a pan with water,boil for a few minutes, and then refrigerate. The fat will rise to the top and protein and othersolids will stay in the water. Peel off the fat from the water after it cools and save until enoughis accumulated.

the perfect birthday greeting

C O N T R I B U T E D B Y DAV I D I B B E T S O N

Note: David, a beloved Copyediting-L subscriber who died in 2005, always sentthis delightful greeting to listmates on their birthdays. Many listmates considerit the perfect birthday greeting. (Shorthand for Copyediting-L is CE-L. Besidesthe CE-Lery, another nickname for list subscribers is CELmates, which some-times mutates to Cellmates.)

Health, wealth, and happiness are standard.

For eternal youth you must kiss the right frog (rana) or kill the rightdragon.

[Under Canadian law we must offer the same choices to our male and femaleCellmates.]

[Under US law, our US Cellmates may pick their own selection from the itemswe offer; and Californians may opt to kill a frog that does not have red legs, orto kiss a dragon, but not if they are care-givers to these animals.]

[Our Australian Cellmates are restricted to kissing bearded dragons.]

[British Cellmates may not hunt dragons, but may shoot tree frogs (hyla) fromhides.]

[Cellmates must take care to distinguish between dragons emerging from cavesand trains emerging from tunnels. Cellmates in the EC and candidate countriesare particularly warned that dragons are now endemic in all European tunnels.This includes Russia in Europe and all of Cyprus. We have no information onTurkey in Asia.]

[Cellmates in certain jurisdictions must obtain government permits beforebreathing, kissing, or killing.]

[Revised on 4 January 2003 in accordance with the latest research.]


sidewalk chalk


Combine most of the water with the plaster of Paris, stirring as you do. Add 2–3 tablespoons of tempera paint, mixing until you get the color you

want and the color is evenly dispersed. Add a little more water should the mix-ture be impossible to stir. It needs to be thick, but not unreasonably thick. Pourinto molds and allow several hours to a day to dry. When the chalk is completelydry, dump it out and head for the nearest sidewalk.


1 cup plaster of Paris1⁄2 cup (approximately) waterTempera paint (either liquid or

powdered)

Molds (The plastic trays thathold manicotti noodles workgreat!)

simmering spice potpourri


Note: Quantities in this recipe are entirely up to you, and you may think of someother ingredients I didn’t. I love the way it makes the house smell, all winter long!If you have a wood stove, as I do, you can place some of this in water on top ofthe stove and let the heat carry the spicy smell all over the house.

Mix all ingredients together and store in an airtight container until ready to use. Use 2–3 tablespoons in a potpourri simmering pot or in a kettle

on the stovetop, over very low heat, with a 1 or 2 cups of water; replenishwater when it runs low.


Cinnamon sticks or cinnamonbark chips

Whole allspice berriesStar aniseRosemary leavesLavender leaves/buds

Whole clovesBay leavesCardamom podsJuniper berriesDried orange and/or lemon peelDried lemongrass

u s e f u l

st

ff

The information on this page first appeared in Food for Thought, the firstCopyediting-L cookbook, which was edited by Geoff Hart. It is in-

cluded here with his permission. To download Food for Thought, go towww.Copyediting-L.info and look for the “Food for Thought” heading.

metric conversion factors

WEIGHTS:1 pound = 454 grams

VOLUMES:1 cup = 250 milliliters1 teaspoon = 5 milliliters1 tablespoon = 15 milliliters1 gallon (4 quarts) = 4 liters (approximately)

SIZES:1 inch = 2.54 centimeters = 25.4 millimeters

TEMPERATURES:

Celsius/metric

93 121 148 177 204 232 260

200 300 400 500

Fahrenheit


international conversion chart

These are not exact equivalents; they have been slightly rounded to makemeasuring easier.

LIQUID MEASUREMENTS

American Imperial Metric Australian2 tablespoons (1 oz.) 1 fl. oz. 30 ml 1 tablespoon1⁄4 cup (2 oz.) 2 fl. oz. 60 ml 2 tablespoons1⁄3 cup (3 oz.) 3 fl. oz. 80 ml 1⁄4 cup1⁄2 cup (4 oz.) 4 fl. oz. 125 ml 1⁄3 cup2⁄3 cup (5 oz.) 5 fl. oz. 165 ml 1⁄2 cup3⁄4 cup (6 oz.) 6 fl. oz. 185 ml 2⁄3 cup1 cup (8 oz.) 8 fl. oz. 250 ml 3⁄4 cup

SPOON MEASUREMENTS WEIGHTS

American Metric US/UK Metric1⁄4 teaspoon 1 ml 1 oz. 30 grams (g)1⁄2 teaspoon 2 ml 2 oz. 60 g1 teaspoon 5 ml 4 oz. (1⁄4 lb.) 125 g1 tablespoon 15 ml 5 oz. (1⁄3 lb.) 155 g

6 oz. 185 g7 oz. 220 g8 oz. (1⁄2 lb.) 250 g

10 oz. 315 g12 oz. (3⁄4 lb.) 375 g14 oz. 440 g16 oz. (1 lb.) 500 g

2 lb. 1 kg

Adapted from a chart by Prima Publishing

U S E F U L S T U F F 273

OVEN TEMPERATURES

Farenheit Centigrade Gas250 120 1⁄2300 150 2325 160 3350 180 4375 190 5400 200 6450 230 8

index

275

Aabsent friends cookies, 198adobo, 98Albano, Catherine M.

chicken cacciatore, 110grilled chicken marinade, 121macaroni and cheese, 51rigatoni vodka, 64

Alexander, Sheilachocolate and orange meringue

cake, 213–214appetizer olives, 16appetizers

apple–cheese pockets, 18artichoke dip, 19asparagus roll-ups, 20blue cheese dip, 22camarones borrachos (drunken

shrimp), 25clam dip, retro, 60escargots à la romaine, Myke’s, 54grape and avocado salsa, 39guacamole, 42hummus, healthy (chickpea dip),

44lumpia (Filipino egg rolls), 49–50

mushrooms, stuffed, 70–71olives, 16pizza squares, veggie, 74shrimp scampi appetizer, 67tofu “chopped egg” replacement

spread, 72–73apple and sausage stuffing for 12- to

15-pound turkey, 17apple–cheese pockets, 18apricot muffins, 199artichoke and tomato pasta salad,

76artichoke dip, 19Asian crunch salad, 77asparagus

Jody’s with lemon garlic sauce, 46

roll-ups, 20asparagus roll-ups, 20Aunt Mary’s noodle kugel, 200Auntie June’s chicken salad, 78avocado

chicken–avocado sandwiches, 109

grape and avocado salsa, 39awesome Terry’s smoothie, 2

Bbacon, spinach salad, 93Bailes, Edith

lazy roast of beef, 123Bailey, Jody

confectioner’s sugar glaze, 250plum cake, 250

Bailey, JodyJody’s asparagus with lemon garlic

sauce, 46baked orange chicken, 99–100baked wild rice, 21baked ziti, 101baking powder biscuits, 178banana-cake bread, 179bananas

banana-cake bread, 179cocoa banana bread, 182

barbecued spare ribs, 102beans

chili, freezer vegetarian, 154Norwegian baked, 55quick and easy spinach–bean soup,

168tamale pie III, 141–142tempeh chili, 172Tex-Mex easy soup, 173

beefbeef-and-macaroni casserole with

Italian vegetables, 103–104Cornish pasty, 118krautkuchen, 187–188lazy roast, 123piroshki pie, 130Polish hunter’s stew, 165

San Antonio jail chili, 170–171soup, Kelly Smith’s, 157Spanish rice, 137spicy corned, 139

beef-and-macaroni casserole withItalian vegetables, 103–104

beets, nutty cabbage salad with, 88Bennett, Clayton

clam chowder, 151popovers, 192

beveragesboiled custard, Carol’s grandma’s,

3cappuccino, 4eggnog, 7eggnog, David’s, 5–6glühwein (mulled wine), 8mocha espresso, 10Russian tea, 11smoothie, 12smoothie, the awesome Terry’s, 2tea, made properly, 13

bird food, 266Birman, Alex

mushroom quiche, 127birthday greeting, perfect, 267biscuits

baking powder, 178buttermilk, Dot’s (Chalfonte), 184

bishop’s cake (chip and cherry cake),212

Black, Karen E.clam and tomato pasta sauce,

115–116blender peach ice cream, 201

276 I N D E X

Blinn, Billhot cabbage (Polish), 45

blue cheese coleslaw, 79blue cheese dip, 22blueberry cheesecake dessert, 202Bojda, Karen

negrinhos, 248bon-bon cookies, 203bourbon balls, 204bourbon-basted salmon, 105bran muffins, 180brandysnaps, 205breads

apricot muffins, 199baking powder biscuits, 178banana-cake bread, 179bran muffins, 180bread pudding, green chile, 185buttermilk biscuits, Dot’s

(Chalfonte), 184cheese scones, 181cocoa banana bread, 182cranberry cornmeal muffins or

bread, 183jalapeño beer bread, 186krautkuchen, 187–188lemon-raisin bread or muffins,

189Newboro House daily bread

(bread machine version),190–191

pirags, 57popovers, 192poppy seed quick bread, 193spoon bread, 194

wheat crackers, 195zucchini bread, 196

broccolicasserole, 23soup, 148

broth, Ruth’s mushroom-onion-wine,66

buckeyes, 206bulgur wheat salad (tabbouleh),

Western Galilee–style, 94–95butter tarts, 207butternut squash, 24

Ccabbage

and miso, 80blue cheese coleslaw, 79ham and cheese slaw, 43hot cabbage (Polish), 45nutty cabbage salad with beets,

88Caddy Ganty halibut, 106cakes

brownies, my mother’s, 247cherry, 208chip and cherry (bishop’s cake),

212chocolate and orange meringue,

213–214chocolate cake, Marie’s, 239chocolate whipped-cream, 216chocolate, Doris’s velvet, 218–219ginger, fresh, 225gingerbread, Grasmere, 229hazelnut plum, 231

I N D E X 277

cakes (continued)Hungarian flourless hazelnut cake,

237orange, Moroccan, 242paradise cake, 258, 259Passover date torte, 258plum, 250sour cream, 255whacky, my mom’s, 245–246

camarones borrachos (drunkenshrimp), 25

cappuccino, 4Carnall, Jane

chewy chocolate gingerbreadcookies, 210–211

Carol’s grandma’s boiled custard, 3

Carolyn’s good-for-you lasagna,107–108

carrots, pickled, 56casseroles

broccoli, 23cheesy potato, 27gourmet potatoes, 38green chili squash, 41noodle surprise, 128squash, special, 138squash-cheese, 68–69

Catalan spinach (espinacas Catalan),34

Cézanne, Jeannettecider-roasted chicken breasts,

113–114salmon chowder, 169

chalk, sidewalk, 268

cheesespicy blue cheese dressing, 91

cheese dishesapple–cheese pockets, 18blue cheese coleslaw, 79blue cheese dip, 22golden parmesan potatoes, 37grits, 26macaroni and cheese, 51potatoes au gratin, 59saag paneer, 135saag panela, 135scones, 181squash–cheese casserole, 68–69

cheese grits, 26cheese scones, 181cheesy potato casserole, 27Cher’s fantasy cookies, 209cherry cake, 208chewy chocolate gingerbread cook-

ies, 210–211chicken

adobo, 98baked orange, 99–100cacciatore, 110chicken–avocado sandwiches, 109chicken liver paté, 28cider-roasted chicken breasts,

113–114coq au vin, 117enchiladas, deluxe, 119freelancer’s no-fuss slow-roasted,

120Lois Wickham’s (Hickory Hill’s)

Brunswick stew, 160

278 I N D E X

marinade, grilled, 121moambe, 162–163noodle and vegetable stew, easy,

152salad, Auntie June’s, 78southern fried, 136three-C soup, 174veronique, 111Yucatan-style chicken, lime, and

orzo soup, 176chicken cacciatore, 110chicken liver paté, 28chicken veronique, 111chicken–avocado sandwiches, 109chickpea dip (healthy hummus), 44chilaquiles for one, 112chili

freezer vegetarian, 154San Antonio jail, 170–171tempeh, 172

chip and cherry cake (bishop’s cake),212

chocolateabsent friends cookies, 298bon-bon cookies, 203brownies, my mother’s, 247cake, Marie’s, 239cake, my mom’s whacky, 245–246Cher’s fantasy cookies, 209chewy chocolate gingerbread

cookies, 210–211chip and cherry cake (bishop’s

cake), 212cocoa banana bread, 182crunchy fudge sandwiches, 217

Doris’s velvet chocolate cake,218–219

five-layer cookie, 223French silk pie, 224Grandma G’s soft oatmeal cook-

ies, 227Grandma Z’s oatmeal chip cook-

ies, 228grasshopper pie, 230Hermine and Ceil’s three-layer

cookies, 232–236ice cream, 220M&M oatmeal cookies,

Stephanie’s, 257mocha, 9mocha espresso, 10orange meringue cake, 213–214rum-chocolate mousse, 252scotcheroos, 253sludge, my mama’s, 244smoothie, the awesome Terry’s, 2snowball cookies, 215truffles, Mrs. Swenson’s, 243whipped-cream cake, 216

chocolate and orange meringue cake,213–214

chocolate ice cream, 220chocolate snowball cookies, 215chocolate whipped-cream cake, 216cider-roasted chicken breasts,

113–114cioppino (fish stew), 149–150clam and tomato pasta sauce,

115–116clam chowder, 151

I N D E X 279

clamsand tomato pasta sauce, 115–116chowder, 151cioppino, 149–150linguine with clam sauce, 124–125retro clam dip, 60

cocoa banana bread, 182coffee

cappuccino, 4mocha, 9mocha espresso, 10

coleslaw, blue cheese, 79conversions

international, 273metric, 272

cookiesabsent friends, 198bon-bon, 203bourbon balls, 204Cher’s fantasy, 209chocolate gingerbread, chewy,

210–211chocolate snowball, 215crunchy fudge sandwiches, 217five-layer, 223ginger cream, frosted, 226Hermine and Ceil’s three-layer

cookies, 232–236honey-almond biscotti, 235–236M&M oatmeal, Sephanie’s, 257oatmeal chocolate chip,

Grandma Z’s, 228oatmeal, Grandma G’s soft,

227peanut butter oatmeal, 249

scotcheroos, 253three-layer, Hermine and Ceil’s,

232–234unbelievables (peanut butter

1 + 1 + 1 cookies), 261coq au vin, 117corn

crème brûlée, 29pudding, 30

corn crème brûlée, 29corn pudding, 30Cornish pasty, 118Court, Helen Glenn

Dot’s (Chalfonte) buttermilkbiscuits, 184

Lois Wickham’s (Hickory Hill’s)Brunswick stew, 160

Mimi’s cold zucchini soup, 161cranberries

cornmeal muffins or bread, 183cranberry-pear relish, 31

cranberry cornmeal muffins orbread, 183

cranberry-pear relish, 31creamsicle-flavor ice cream, 221Crotogino, Tiffany

gluhwein, 8crunchy fudge sandwiches, 217

DDale, Don

Mary Helen Dale’s raisin-coffeefrosting, 240

southern fried chicken, 136spoon bread, 194

280 I N D E X

Daniel, Katethree-C soup, 174

datesPassover date torte, 258

Davey, Chrischeese scones, 181

David’s eggnog, 5–6David’s salad dressing, 81delicious Italian bean and tomato

salad, 82deluxe chicken enchiladas, 119desserts. See also cakes, cookies,

piesapple cobbler, Massachusetts, 241blueberry cheesecake, 202buckeyes, 206butter tarts, 207chocolate sludge, my mama’s, 244Krispy Kreme bread pudding, 238negrinhos, 248noodle kugel, Aunt Mary’s, 200peach ice cream, blender, 201rum-chocolate mousse, 252spiced walnuts, 256truffles, Mrs. Swenson’s, 243

DeVore, Linda M.broccoli soup, 148

dipsartichoke, 19blue cheese, 22chickpea, 44guacamole, 42healthy hummus, 44retro clam, 60

Divine, Andacioppino (fish stew), 149–150

do-ahead giblet gravy for a 12- to 15-pound turkey, 32

Doris’s velvet chocolate cake,218–219

Dot’s (Chalfonte) buttermilk biscuits,184

drain volcano (cleaner), 264Dutch potato salad, 83Duthie, Peg

quick and easy spinach-bean soup,168

EEastman, Carol

artichoke and tomato pasta salad,76

baked wild rice, 21Dutch potato salad, 83killer jambalaya, 158spicy corned beef, 139

easy chicken noodle and vegetablestew, 152

easy crust, 33easy diet ice cream, 220egg rolls, Filipino (lumpia), 49–50eggnog, 7eggs

boiled custard, Carol’s grandma’s, 3eggnog, 7eggnog, David’s, 5–6mushroom quiche, 127spinach and, 92spinach quiche, 140

I N D E X 281

Elefante, Julieadobo, 98Filipino egg rolls (lumpia), 49–50fried rice, 36

Elliott, Normacherry cake, 208chocolate snowball cookies, 215

English, Debbywarm Caesar potato salad, 96

escargotsà la Romaine, Myke’s, 54

escarole and orzo soup with turkey-parmesan meatballs, 153

espinacas Catalan (Catalan spinach),34

Esposito, Anne Winthropguacamole, 42

Ffaglioli con carne, 35Falk, Alice

freezer vegetarian chili, 154fat free dishes

ice cream, 220–222Fiedler, Nadine

fresh ginger cake, 225Filipino egg rolls (lumpia), 49–50fish

bourbon-basted salmon, 105Caddy Ganty halibut, 106cioppino, 149–150salmon chowder, 169what the old Jamaican fishmonger

said to do with a halibut steak,145

fish stew (cioppino), 149–150five-layer cookie, 223Foster, Janis

espinacas Catalan (Catalanspinach), 34

moambe, 162–163Fothergill-Brown, Ann

awesome Terry’s smoothie, 2Newboro House daily bread

(bread machine version), 190–91Franchuk, Edward

butter tarts, 207my mom’s whacky cake, 245–246peanut butter icing, 245–246

freelancer’s no-fuss slow-roastedchicken, 120

freezer vegetarian chili, 154French onion soup, 155French salad dressing, 84French silk chocolate pie, 224fresh ginger cake, 225fried rice, 36Friedman, Beth

brandysnaps, 205chocolate whipped-cream cake,

216Doris’s velvet chocolate cake,

218–219Grasmere gingerbread, 229Hungarian flourless hazelnut cake,

237frosted ginger creams, 226frosting

confectioner’s sugar glaze, 250honey cloud, optional, 260

282 I N D E X

Mary Helen Dale’s raisin-coffee,240

peanut butter icing, 245–246raisin-coffee, Mary Helen Dale’s,

240fruit soup (pluma moos), 164fruits

banana-cake bread, 179blueberry cheesecake dessert, 202cherry cake, 208chip and cherry cake (bishop’s

cake), 212cocoa banana bread, 182cranberry cornmeal muffins or

bread, 183cranberry-pear relish, 31grapefruit salad or dessert, 85hazelnut plum cake, 231lemon zest, 47Massachusetts apple cobbler, 241Moroccan orange cake, 242peach ice cream, blender, 201pluma moos (fruit soup), 164

Ggazpacho, 156ginger

cake, fresh, 225creams, frosted, 226

gingerbreadchewy chocolate cookies, 210–211Grasmere, 229

glühwein (mulled wine), 8golden parmesan potatoes, 37goose, roast, 133–134

Goraj, Suzannecranberry cornmeal muffins or

bread, 183lemon-raisin bread or muffins, 189

gourmet potatoes, 38Grandma G’s soft oatmeal cookies,

227Grandma Z’s oatmeal chocolate chip

cookies, 228grape and avocado salsa, 39grapefruit salad or dessert, 85Grasmere gingerbread, 229grasshopper pie, 230green beans

and dressing, 40faglioli con carne, 35hot bean salad, 86Madhur Jaffrey’s Gujarati-style, 53roasted, 65

green beans and dressing, 40green chile bread pudding, 185green chili squash casserole, 41grilled chicken marinade, 121guacamole, 42Gulbrandsen, Kari


chicken–avocado sandwiches, 109potatoes au gratin, 59veggie pizza squares, 74

HHalbert, Anna

appetizer olives, 16butternut squash, 24

I N D E X 283

Halbert, Anna (continued)corn crème brûlée, 29drain volcano, 264green chile bread pudding, 185green chili squash casserole, 41pork roast, 132posole, 166–167saag panela, 135spicy blue cheese dressing, 91

Haley, CarolynCarolyn’s good-for-you lasagna,

107–108green beans and dressing, 40

halibutCaddy Ganty, 106what the old Jamaican fishmonger


ham and cheese slaw, 43Hart, Alexine

delicious Italian bean and tomatosalad, 82

Hart, Geofftofu “chopped egg” replacement

spread, 72–73Hatley, Pam

tomato dumplings, 175zucchini bread, 196

Haynes, DavidDavid’s eggnog, 5–6David’s salad dressing, 81

hazelnut plum cake, 231healthy hummus (chickpea dip),

44

Hecht, Estheroptional honey cloud frosting, 260paradise cake, 259Passover date torte, 258

Hermine and Ceil’s three-layercookies, 232–34

hominyposole, 166–167

honey cloud frosting, optional, 260honey-almond biscotti, 235–236Horn, Michelle

nutty cabbage salad with beets, 88hot bean salad, 86hot cabbage (Polish), 45human vinaigrette, 265hummus, healthy (chickpea dip), 44Hungarian flourless hazelnut cake, 237

IIbbetson, David

tea made properly, 13the perfect birthday greeting, 267

ice creamchocolate, 220creamsicle-flavor, 221diet, easy, 220two-fruity, 222

international conversion chart, 273Ioannou, Greg

roast green beans, 65what the old Jamaican fishmonger


Italian grilled cheese sandwiches, 122

284 I N D E X

JJacobs, Deborah S.

tabbouleh (bulgur wheat salad),Western Galilee-style, 94–95

jalapeño beer bread, 186jambalaya, killer, 158Jody’s asparagus with lemon garlic

sauce, 46

KKapitan-White, Elsa

banana-cake bread, 179poppy seed quick bread, 193Tex-Mex easy soup, 173

Kelly Smith’s beef soup, 157Kerby, Linda L.

hazelnut plum cake, 231killer jambalaya, 158Koutek, Stephanie

baked ziti, 101shrimp scampi appetizer, 67Stephanie’s M&M oatmeal

cookies, 257krautkuchen, 187–188Krispy Kreme bread pudding, 238

Llasagna, Carolyn’s good-for-you,

107–108lazy roast of beef, 123LeBlanc, Susie

crunchy fudge sandwiches, 217Ledent, Sabra Bissette

bourbon-basted salmon, 105

coq au vin, 117corn pudding, 30escarole and orzo soup with

turkey-parmesan meatballs, 153my mother’s brownies, 247

lemon zest, 47lemon-raisin bread or muffins, 189lentil stew, 159Lew, Karen L.

Auntie June’s chicken salad, 78tempeh chili, 172

linguine with clam sauce, 124–125Lofstrom, Karen

Madhur Jaffrey’s Gujarati-stylegreen beans, 52


Longenbaugh, DeeCaddy Ganty halibut, 106Italian grilled cheese sandwiches,

122low-carbohydrate chicken stuffing, 48low-carbohydrate dishes

chicken stuffing, 48ice cream, 220–222pork chops with breading, 131

lumpia (Filipino egg rolls), 49–50Lyle, Jane

scotcheroos, 253

Mmacaroni and cheese, 51Madhur Jaffrey’s Gujarati-style green

beans, 52

I N D E X 285

main dishesadobo, 98beef, lazy roast, 123beef, spicy corned, 139beef-and-macaroni casserole with

Italian vegetables, 103–104cheese sandwiches, Italian grilled,

122chicken breasts, cider-roasted,

113–114chicken cacciatore, 110chicken enchiladas, deluxe, 119chicken veronique, 111chicken, baked orange, 99–100chicken, freelancer’s no-fuss slow-

roasted, 120chicken, marinade for grilled, 121chicken, southern fried, 136chicken–avocado sandwiches, 109chilaquiles, 112clam and tomato pasta sauce,

115–116coq au vin, 117Cornish pasty, 118goose, roast, 133–134halibut steak, what the old

Jamaican fishmonger said todo with, 145

halibut, Caddy Ganty, 106lasagna, Carolyn’s good-for-you,

107–108linguine with clam sauce, 124–125mushroom quiche, 127noodle surprise, 128piroshki pie, 130

pork chops with low-carbohydratebreading, 131

pork chops, oven-fried jerked, 129pork roast, 132saag panela, 135salmon, bourbon-basted, 105Spanish rice, 137spare ribs, barbecued, 102spinach quiche, 140squash casserole, special, 138tamale pie III, 141–142tomato pie, 143–144tortellini, Mom’s on deadline, 126ziti, baked, 101

Marie’s chocolate cake, 239marinade, grilled chicken, 121Mary Helen Dale’s raisin-coffee

frosting, 240Massachusetts apple cobbler, 241matzo meal

paradise cake, 259Passover date torte, 258

McHarry, Mariebroccoli casserole, 23camarones borrachos (drunken

shrimp), 25cheesy potato casserole, 27golden parmesan potatoes, 27linguine with clam sauce,

124–125Norwegian baked beans, 55tamale pie III, 141–142

meats. See also individual meatschicken liver paté, 28faglioli con carne, 35

286 I N D E X

giblet gravy, 32spinach–bacon salad, 93

Melton, Donnabaking powder biscuits, 178blue cheese coleslaw, 79French salad dressing, 84gourmet potatoes, 38grape and avocado salsa, 39hot bean salad, 86mustard sauce for ham, 53peanut butter oatmeal cookies,

249pickled carrots, 56shortbread, 254spinach–bacon salad, 93

Merchant, Barbaracappuccino, 4Carol’s grandma’s boiled custard, 3mocha, 9mocha expresso, 10Russian tea, 11sidewalk chalk, 268

metric conversion factors, 272Mimi’s cold zucchini soup, 161miso

and cabbage, 80moambe, 162–163mocha, 9mocha espresso, 10Mom’s on deadline tortellini, 126Moroccan orange cake, 242Mrs. Swenson’s truffles, 243muffins

apricot, 199bran, 180

cranberry cornmeal or bread, 183lemon-raisin, 189

muffins, bran, 180mulled wine (glühwein), 8mushroom quiche, 127mushrooms

baked wild rice, 21plummy, 58quiche, 127Ruth’s mushroom-onion-wine

broth, 66stuffed mushrooms, 70–71

mustard sauce for ham, 53my mama’s chocolate sludge, 244my mom’s whacky cake, 245–246my mother’s brownies, 247Myke’s escargots à la romaine, 54

Nnegrinhos, 248Netherton, Robin

cocoa banana bread, 182healthy hummus (chickpea dip), 44

Newboro House daily bread (breadmachine version), 190–191

Nickel, Joycepluma moos (fruit soup), 164

noncook’s pasta salad, 87noodle surprise, 128Norwegian baked beans, 55nutty cabbage salad with beets, 88

OO’Connell, Mary Joan

chilaquiles for one, 112

I N D E X 287

O’Moore-Klopf, KatharineFreelancer’s No-Fuss Slow-Roasted

Chicken, 120Oliver, Jane Sidney

blue cheese dip, 22cheese grits, 26

olives, appetizer, 16optional honey cloud frosting, 260oranges

chocolate meringue cake, 213–214grapefruit salad or dessert, 85Moroccan orange cake, 242

Orton-Field, Susanabsent friends cookies, 198

oven-fried jerked pork chops, 129Oxman, Edna

buckeyes, 206chicken liver paté, 28sour cream cake, 255spiced walnuts, 256

Pparadise cake, 258, 259Parker, Dana

retro clam dip, 60Passover cakes

paradise cake, 258, 259Passover date torte, 258

Passover date torte, 258pasta


Aunt Mary’s noodle kugel, 200baked ziti, 101


Carolyn’s good-for-you lasagna,107–108

escarole and orzo soup withturkey-parmesan meatballs, 153

linguine with clam sauce, 124–125Mom’s on deadline tortellini, 126noncook’s pasta salad, 87noodle surprise, 128pasta alla caprese, 89rigatoni vodka, 64salad, Ruth’s easy, 90tomato–basil pasta salad, 89Yucatan-style chicken, lime, and

orzo soup, 176pasta alla caprese (tomato–basil pasta

salad), 89pasta dishes

macaroni and cheese, 51rigatoni vodka, 64

Paul, Cherbaked orange chicken, 99–100Cher’s fantasy cookies, 209ham and cheese slaw, 43lentil stew, 159

peach ice cream, blender, 201peanut butter 1 + 1 + 1 cookies

(unbelievables), 261peanut butter dishes

1 + 1+ 1 cookies, 261buckeyes, 206crunchy fudge sandwiches, 217peanut butter icing, 245–246

288 I N D E X

peanut butter oatmeal cookies,249

peanut butter suet cakes, 266scotcheroos, 253unbelievable cookies, 261

peanut butter oatmeal cookies, 249peanut butter suet cakes, 266pears

cranberry-pear relish, 31peas

pasta salad, Ruth’s easy, 90Pepper, Rebecca

honey-almond biscotti, 236–237Mom’s on deadline tortellini, 126Yucatan-style chicken, lime, and

orzo soup, 176peppers

pasta salad, Ruth’s easy, 90perfect birthday greeting, the, 267Pettis, Nina K

my mama’s chocolate sludge, 244

pickled carrots, 56pickles

carrots, 56pies

chocolate, French silk, 224easy crust, 33French silk chocolate, 224grasshopper, 230mushroom quiche, 127piroshki, 130piroshki pie, 130pumpkin chiffon praline, 251

spinach quiche, 140tamale pie III, 141–142tomato, 143–144

pirags, 57piroshki pie, 130plum cake, 250pluma moos (fruit soup), 164plummy mushrooms, 58Polish hunter’s stew, 165popovers, 192poppy seed quick bread, 193pork

adobo, 98chops with low-carbohydrate

breading, 131krautkuchen, 187–188oven-fried jerked pork chops,

129posole, 166–167roast, 132tamale pie III, 141–142

pork chops with low-carbohydratebreading, 131

pork roast, 132posole, 166–167potatoes

au gratin, 59cheesy potato casserole, 27Dutch potato salad, 83golden parmesan potatoes, 37gourmet potatoes, 38salad, warm Caesar, 96

potatoes au gratin, 59potpourri, simmering spice, 269

I N D E X 289

Powers, Hilarylemon zest, 47roast goose, 133–134

pumpkin chiffon praline pie, 251

Qquick and easy spinach-bean soup,

168

Rrabbit


Ramen noodlesAsian crunch salad, 77

Ranieri, LynneHermine and Ceil’s three-layer

cookies, 232–234Rendon, Laurie

easy diet ice cream, 220–222low-carbohydrate chicken stuffing,

48pork chops with low-carbohydrate

breading, 131Renish, John

eggnog, 7krautkuchen, 187–188San Antonio jail chili, 170–171

retro clam dip, 60Ricci, Elaine

asparagus roll-ups, 20rice, 61–62

and tomatoes, 63with chicken broth, 61–62

fried, 36Spanish, 137wild rice, baked, 21

rice and tomatoes, 63Rice Krispies cereal

scotcheroos, 253rigatoni vodka, 64roast

beef, lazy, 123goose, 133–134pork, 132

roast goose, 133–134roast green beans, 65rum-chocolate mousse, 252Russian tea, 11Ruth’s easy pasta salad, 90Ruth’s mushroom-onion-wine broth,

66

Ssaag panela, 135salad dressings

blue cheese, spicy, 91David’s, 81French, 84

saladsartichoke and tomato pasta, 76Asian crunch, 77bean, hot, 86cabbage and miso, 80cabbage, nutty with beets, 88chicken, Auntie June’s, 78coleslaw, blue cheese, 79grapefruit, 85

290 I N D E X

Italian bean and tomato, 82pasta alla caprese (tomato-basil

pasta), 89pasta, noncook’s, 87pasta, Ruth’s easy, 90potato, Dutch, 83potato, warm Caesar, 96spinach and eggs, 92spinach-bacon, 93tabbouleh (bulgur wheat salad),

Western Galilee-style, 94–95salmon chowder, 169salmon, bourbon-basted, 105Salo, Alan

jalapeño beer bread, 186salsa

grape and avocado salsa, 39San Antonio jail chili, 170–171Sandstrom, Joanne

grasshopper pie, 230pumpkin chiffon praline pie,

251unbelievable cookies, 261

sandwicheschicken-avocado, 109Italian grilled cheese, 122

saucesbarbecue, 102clam and tomato, 115–116giblet gravy, 32grape and avocado salsa, 39mustard sauce for ham, 53

Saulkalns, Zintapirags, 57

sausagefaglioli con carne, 35killer jambalaya, 158low-carbohydrate chicken stuffing,

48Polish hunter’s stew, 165stuffed mushrooms, 70–71

Schneider, Amy J.human vinaigrette, 265

scones, cheese, 181scotcheroos, 253Secara, Maggie

Cranberry-Pear Relish, 31cranberry-pear relish, 31fagioli con carne, 35five-layer cookie, 223French onion soup, 155pasta alla caprese (tomato–basil

pasta salad), 89Sheehan, Siobhan

Marie’s chocolate cake, 239shortbread, 254shrimp

camarones borrachos (drunkenshrimp), 25

cioppino, 149–150scampi appetizer, 67

shrimp scampi appetizer, 67sidewalk chalk, 268Sidney Oliver, Jane

blue cheese dip, 22cheese grits, 22

simmering spice potpourri, 269

I N D E X 291

Skaggs, Chadrice, 61–62

Smith, Kellyblueberry cheesecake dessert, 202Kelly Smith’s beef soup, 157oven-fried jerked pork chops, 129

Smith, Lisa A.apple and sausage stuffing for a 12-

to 15- pound turkey, 17do-ahead giblet gravy for a 12- to

15-pound turkey, 32easy chicken noodle and vegetable

stew, 152easy crust, 33

smoothie, 12soups

beef, Kelly Smith’s, 157broccoli, 148broth, Ruth’s mushroom-onion-

wine, 66chicken, lime, and orzo, Yucatan-

style, 176clam chowder, 151escarole and orzo soup with

turkey-parmesan meatballs, 153

French onion, 155gazpacho, 156pluma moos (fruit soup), 164salmon chowder, 169spinach-bean, quick and easy, 168Tex-Mex easy, 173three-c, 174zucchini, Mimi’s cold, 161

sour cream cake, 255

southern fried chicken, 136Spanish rice, 137spare ribs, barbecued, 102special squash casserole, 138Spencer, Terry

blender peach ice cream, 201bon-bon cookies, 203bourbon balls, 204chicken veronique, 111chip and cherry cake (bishop’s

cake), 212Cornish pasty, 118French silk chocolate pie, 224frosted ginger creams, 226noodle surprise, 128Spanish rice, 137wheat crackers, 195

spiced walnuts, 256spicy blue cheese dressing, 91spicy corned beef, 139spinach

and eggs, 92espinacas Catalan (Catalan

spinach), 34quick and easy spinach-bean soup,

168spinach–bacon salad, 93

spinach and eggs (a sort of warmsalad) for two, 92

spinach quiche, 140spinach–bacon salad, 93spoon bread, 194squash

butternut, 24casserole, special, 138

292 I N D E X

green chili squash casserole, 41squash–cheese casserole, 68–69

squash–cheese casserole, 68–69Stephanie’s M&M oatmeal cookies,

257stews

Brunswick, Lois Wickham’s(Hickory Hill’s), 160

chicken noodle and vegetable,easy, 152

chili, freezer vegetarian, 154chili, San Antonio jail, 170–171chili, tempeh, 172cioppino (fish stew), 149–150jambalaya, killer, 158lentil, 159moambe, 162–163Polish hunter’s, 165posole, 166–167tomato dumplings, 175

Stoliar, TanisAsian crunch salad, 77

Stone, Carol Lethapricot muffins, 199Aunt Mary’s noodle kugel, 200barbecued spare ribs, 102gazpacho, 156Massachusetts apple cobbler, 241Mrs. Swenson’s truffles, 243rum-chocolate mousse, 252smoothie, 12

stuffed mushrooms, 70–71stuffing

apple and sausage, 17low carbohydrate chicken, 48

sugar free smoothie, 12sunburn remedy, 265

Ttabbouleh (bulgur wheat salad),

Western Galilee–style, 94–95

tamale pie III, 141–142tea

made properly, 13Russian, 11

tea made properly, 13tempeh chili, 172Tex-Mex easy soup, 173Thaler-Carter, Ruth E.

Ruth’s easy pasta salad, 90Ruth’s mushroom-onion-wine

broth, 66Thorn, Ellen

artichoke dip, 19three-C soup, 174Thurman, Susie

special squash casserole, 138tofu “chopped egg” replacement

spread, 72–73tomato dumplings, 175tomato pie, 143–144tomato–basil pasta salad (pasta alla

caprese), 89tomatoes

and rice, 63artichoke and tomato pasta salad,

76delicious Italian bean and tomato

salad, 82

I N D E X 293

tomatoes (continued)dumplings, 175pie, 143–144

Tropeano, Susantomato pie, 143–144

tunaartichoke and tomato pasta salad,

76turkey

escarole and orzo soup withturkey-parmesan meatballs, 153

giblet gravy, 32two-fruity ice cream, 222

Uunbelievables (aka peanut butter

1 + 1 + 1 cookies), 261

Vvegetables


artichoke dip, 19asparagus roll-ups, 20asparagus, Jody’s with lemon

garlic sauce, 46beans, Norwegian baked, 55beef-and-macaroni casserole with

Italian vegetables, 103–104broccoli casserole, 23butternut squash, 24carrots, pickled, 56cheesy potato casserole, 27corn crème brûlée, 29

corn pudding, 30espinacas Catalan (Catalan

spinach), 34gazpacho, 156green beans and dressing, 40green beans, Madhur Jaffrey’s

Gujarati-style, 52green beans, roast, 65hot cabbage (Polish), 45mushrooms, plummy, 58potatoes au gratin, 59potatoes, golden parmesan, 37potatoes, gourmet, 38rice and tomatoes, 63squash casserole, green chili,

41squash–cheese casserole, 68–69veggie pizza squares, 74zucchini bread, 196

veggie pizza squares, 74Veseth, Sue

grapefruit salad or dessert, 85

Wwalnuts, spiced, 256warm Caesar potato salad, 96Wawanash, Sheila

Moroccan orange cake, 242rice and tomatoes, 63spinach and eggs (a sort of warm

salad) for two, 92squash–cheese casserole, 68–69

Weatherington, Leilanipeanut butter suet cakes, 266Polish hunter’s stew, 165

294 I N D E X

what the old Jamaican fishmongersaid to do with a halibut steak,145

wheat crackers, 195Wilder, Myke

Myke’s escargots à la romaine, 54Wimshurst, Eileen

stuffed mushrooms, 70–71Wise, Mark B.

absent friends cookies, 198apple–cheese pockets, 18

YYoung, Naomi Kietzke

Krispy Kreme bread pudding, 238noncook’s pasta salad, 87

Yucatan-style chicken, lime, and orzosoup, 176

ZZacharias, Michelle

bran muffins, 180cabbage and miso, 80plummy mushrooms, 58

zucchinibread, 196soup, Mimi’s cold, 161

Zuercher, Andreadeluxe chicken enchiladas, 119Grandma G’s soft oatmeal cook-

ies, 227Grandma Z’s oatmeal chocolate

chip cookies, 228simmering spice potpourri, 269

I N D E X 295

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